Lemon and blueberry muffins

Lemon and blueberry muffins

  • 180g Driscoll’s blueberries
  • 230 gram plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 120 gram of unsalted butter at room temperature
  • 150 gram of sugar
  • 2 large eggs
  • lemon zest
  • 1 teaspoon vanilla extract
  • 120 ml milk

45 min | 12 muffins | breakfast | dessert | kid friendly | average

Blueberry muffin recipe

Heavenly lemon blueberry muffins... These are the tastiest of all the easy blueberry muffins out there. Tip: To make sure blueberries distribute evenly in batter, toss with 1 to 2 teaspoons flour to coat before folding into batter, this will prevent blueberries from dropping to bottom of muffins when baking.


  • Preheat the oven to 190°C.
  • Grease a muffin tin or individual muffin cases.
  • Mix flour, baking powder and salt in a medium bowl.
  • Beat the butter and sugar for approximately 3 minutes until it's a pale colour in a large bowl with an electric mixer.
  • Add the eggs one at a time.
  • Scrape the they sides of the bowl clean if this is necessary.
  • Add lemon zest and vanilla to the mixture.
  • Reduce the speed of the mixer and add the flour mixture and milk a little bit at a time.
  • Begin and end with the flour mixture until everything has been incorporated.
  • Fold the blueberries through the mixture and divide over the muffin tin.
  • Bake the muffins for approximately 25 minutes until they are golden brown.
  • Leave to cool down for 3 minutes in the baking tin.

Pure enjoyment!

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.