Lemon and Blueberry Muffins are a classic recipe and taste delicious. These are a simple bake and one that you will make time and time again.
I love a blueberry in a cake. They work so well and aren’t too heavy to sink when baked especially cakes at this size. These muffins or cupcakes, whatever you want to call them, are so light and the fruit adds a sweet and sharpness which compliments the cakey texture.
They are easy to make and would be a lovely thing to make with children as they don’t take too long and can be eaten as soon as they are cool enough to touch once out of the oven.
Lemon and Blueberry Muffins
They look so cute and are just waiting to be pulled off the plate and enjoyed. Hands up who fancies a blueberry muffin.
Easy Blueberry Cupcakes
I would really love to know what the difference between the cupcake and a muffin. To me they are pretty similar and apparently these are definitely muffins. Either way they taste great.
This is an oldie but a goodie recipe and one that I make all the time. I love how the lemon and blueberry flavours compliment each other so well. They are definitely a classic combo. For these muffins I love how the blueberries hold themselves in the mix. Each one a little balloon bursting with flavour. I love it when the muffins are still warm and the blueberry juice is still warm too.
Sometimes I love reheating them in the microwave and serving them with a big dollop of vanilla ice cream. There is absolute joy in something warm and home baked with ice cream.
The blueberries in these muffins definitely make these a health food right?!
Lemon and Blueberry Muffins
Ingredients
- 200 g unsalted butter
- 200 g caster sugar
- 4 medium eggs
- 1 tablespoons of lemon juice
- 200 g self-raising flour
- half a teaspoon of ground cinnamon
- tiny pinch of salt
- 50 ml of milk
- 250 g pack of blueberries
Instructions
- Line a 12 cupcake hole tin with cases.
- Preheat the oven to 180º/160ºfan.
- You can do this in a mixer or by hand. Cream together the butter and sugar until light and fluffy.
- Add the eggs and lemon juice and mix in.
- Sieve in the flour, salt, cinnamon and baking powder.
- Add the milk and stir.
- Add one tablespoon of mix into all the cases and add two or three blueberries and repeat. Stud the muffins with the remaining blueberries.
- Bake for 10-15 minutes until golden brown.
- Allow to cool for a few minutes before enjoying with a cup of tea.
- Enjoy!
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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Lemon and blueberry muffins are a heavenly combination. I haven’t made muffins in so long either – pinning! 🙂
Thank you for pinning! I hope you get to make some soon. Delicious x
These look so perfect, even the blueberries are evenly placed! They would make a nice lunch box treat and I’m sure they would also be popular for a bake sale.
I would really like to say I spent ages placing them but i didn’t. The luck of the bake this time 🙂
Yum, they look delicious! I love blueberries in cakes too, they work so well
Thank you Lucy. Blueberries are such a surprising little fruit with so much punch of flavour.