Blueberry & Lemon Muffins


With all of the bright and beautiful fruit produce in the shops lately, it has got me in the mood to make and share my favourite muffin recipe :)

That's right, you've guessed it...... my yummy  Blueberry and Lemon  muffins!!

These muffins are not just super soft and moist, but are bursting with delicious blueberries and a refreshing hint of lemon!

Sweet and zesty, with the most amazing crunchy topping! Honestly, this recipe just can't be beat!


What you will need ~

  • 1 Large mixing bowl
  • 2 Small mixing bowls
  • Fork
  • Spoon
  • Wooden spoon
  • Whisk
  • Grater
  • Muffin tray
  • Muffin cases or  Parchment paper

Ingredients ~

Muffins (Makes 12 medium sized muffins)

  • 260g Plain flour
  • 125g Caster Sugar
  • 55g Soft Brown Sugar
  • 1 tsp Baking Powder
  • 2 Large Eggs ~ Free Range because we love chickens!
  • 1 Tsp Vanilla Extract
  • 310g of Buttermilk
  • 60g Sunflower Oil
  • 60g Melted Butter
  • 130g Blueberries
  • Zest of half a lemon

Crunchy Topping

  • 40g Plain flour
  • 2 Tbsp  Brown Sugar
  • 2 Tbsp melted butter
  • 1/4 Tsp cinnamon
  • A small pinch of salt

Method ~

  • Preheat your oven to 170 Degrees.
  • Prep and line your muffin tray. You can line with muffin cases, but I like to use square pieces of parchment paper for my muffins. I think they give them the best overall look.
  • Make your topping ~ Combine your melted butter, flour, cinnamon, salt and brown sugar. Mix together with a fork until it forms a crumbly texture and leave it to the side.
  • In your large bowl, crack in both of your eggs, and pour in the buttermilk, vanilla extract,sunflower oil, and melted butter. Take your whisk and whisk the ingredients until it looks nice and frothy.
  • In the other small mixing bowl, pour in your flour, baking powder, caster sugar, and brown sugar.
  • Take your grater, and grate half a lemon. Add in the zest and mix the dry ingredients together with a spoon.
  • Add in the fresh blueberries and be extra gentle when mixing making sure they don't burst. (You can opt to use frozen blueberries instead)
  • Using your wooden spoon, fold the dry ingredients into the wet ingredients. Keep folding gently, until it all comes together.
  • Take a large spoon to transfer the muffin batter into the cases in the tray.  Fill them up to 3/4's of the way.
  • Take the topping you made earlier, and sprinkle on the top of each muffin.
  • Put in the oven to bake for 35 - 40 minutes. Use a skewer to check them. Once the skewer comes out dry they are fully baked.
  • Leave to cool slightly before transferring them onto a wire rack.
Enjoy these muffins at breakfast time, or have as a yummy snack when on the go!

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