Fluffy Blueberry Lemon Muffins
Blueberry Lemon Muffins are fluffy on the inside and crunchy on the outside. Packed full of juicy blueberries, these muffins are moist, but still retain a light texture. Don’t forget about the hint of lemon, which provides a refreshing contrast and perfect balance to the sweetness of the muffin. Also try my delicious Spiced Apple Muffins and Banana and Date Muffins.
As a self-taught home cook, I’ve always believed in using simple ingredients. Don’t get me wrong, I also like to experiment with the unusual, however I always come back to classic flavours and dishes. Blueberry muffins are a classic bakery item. But I like adding twists every now and then to the classics. Like the orange in my Orange Choc Chip Cookies, these fluffy blueberry muffins are heightened by the zing of lemon rind.
Muffins are a go to treat in our house, as they are so quick and easy to make. No need for electric mixers or elaborate techniques, just the good old stirring and scooping do the trick. These blueberry and lemon muffins are all about creating something delicious but simple from scratch. It’s the kind of recipe that becomes a staple – simple, reliable, and utterly delightful.
So, if you find yourself with a craving for a treat, give these homemade Fluffy Blueberry Lemon Muffins a try.
How do you keep Blueberry Lemon Muffins Fresh?
I like eating the muffins straight out of the tin, as their aroma is too enticing to pass up. But they are also great cold as treats in lunchboxes.
Muffins usually stay fresh for a couple of days in an airtight container. You can also reheat them a little to bring back some of their freshness if more than two days old. However, I often freeze muffins the day after baking (if there are any left). As they not only stay fresh for longer, but they also defrost perfectly in the school lunchbox. Just in time for morning tea, recess, little lunch… whatever your home state calls the school meal that isn’t lunch!
Once again, if you didn’t use a leftover lemon, these Fluffy Blueberry Lemon Muffins leave you with three quarters of a lemon that is missing half the rind. Of course, you could opt to use a slice in a gin and tonic (I wouldn’t judge, I’d probably join you!). You could also use with your grilled fish. But why not try my No Bake Lemon Cheesecake.
Feedback: Leave a comment below – I would love to hear how the muffins were. Cheers, Elby!
Want a taste of something more? Check out my other Baked treats. Follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest tips and info.
Fluffy Blueberry Lemon Muffins
Slightly crisp on the outside, fluffy on the inside, packed full of blueberries and just a hint of lemon. These muffins are delicious!
12
muffins10
minutes20
minutes213
kcal30
minutesStop your screen from going to sleep
Ingredients
olive oil spray
2 cups self-raising flour
¾ cup brown sugar
¼ tsp salt
1 egg, large
¾ cup milk
1 tbsp lemon juice
2 tsp lemon rind, grated
½ cup olive oil (or 120g unsalted butter, melted)
1 cup frozen blueberries (don’t skimp on the blueberries)
icing sugar for dusting (optional)
Directions
- Heat a fan forced oven to 180 degrees Celsius and spray a 12-hole muffin pan with oil (see Note 1).
- Sift the flour, sugar and salt into a large bowl and add the egg, milk lemon juice and rind and oil. Mix well.
- Gently stir in the blueberries.
- Spoon the mixture evenly into the prepared tray and place in the oven.
- Bake for 20 minutes or until cooked through. Leave the muffins in the tin to cool slightly, before transferring to a cooling rack. Dust with icing sugar (if using) and serve.
Check out my Spiced Apple Muffin recipe – it is one of my favourites!
Notes
- Note 1: Alternatively, you can use paper cases to line the trays. I often do this as it makes the tray a breeze to clean and the muffins easier to transport in lunchboxes.