The best blueberry lemon muffins you’ll find. These muffins are soft, fluffy and oh-so buttery. Stuffed with warm, sweet blueberries. One bite and you’re hooked.
This season blueberries are my (healthy) addiction. Seriously, every time I’m at the supermarket for groceries, I can’t help but grab another(!) box of blueberries. They’re so sweet -most of the time anyway- and juicy. Yum! Perfect as a snack. A couple weekends back I even threw some blueberries in my pancake mix. I know, badass, right? And the blueberry craziness didn’t end there: last week I made these perfect blueberry lemon muffins! Fluffy, buttery, sky-high muffins. Delicious to eat and gorgeous to look at.
The most interesting part to these muffins is that I used butter. Usually, I love oil in my muffins. However, although oil makes muffins extra light, it doesn’t add the same rich flavor as butter does. As the lemon and blueberries were already fresh and light, I decided to go for butter in this muffin recipe. It adds the perfect finish to these muffins. Should you like oil better than butter, feel free to substitute the butter 1:1 with any flavorless oil, but keep in mind that it will affect the flavor.
For these muffins, I recommend fresh blueberries and lemons for the best results. Frozen blueberries are a possibility, but keep them as long as possible in the freezer before you incorporate them in your batter to prevent soggy muffins. Just like I did with my chocolate raspberry muffins.
Finally, as with all my muffins, bake the muffins until just done. The batter and baking time given in the recipe are for exactly 16 medium sized muffins. If you want to make large muffins, check the baking time for my almond muffins. Test the muffins with a cake tester or a skewer to see if they’re done. Once you see that the muffins are almost done, keep checking every minute or so, because over-baking will turn muffins into a dry mess. Not very good to eat.
- 385 g all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 150 g fresh blueberries, washed and drained
- 180 mL skim milk
- 40 mL lemon juice
- 2 eggs
- 200 g caster sugar
- 120 g unsalted butter, melted and slightly cooled
- zest of 2 lemons
- Preheat the oven to 220C and line a muffin tray with muffin cups (or spray with baking spray).
- In a bowl, roughly mix the flour, baking powder and salt.
- Take one tablespoon of the flour mixture and mix it with the blueberries. Set the flour mixture and the blueberries aside.
- In a mug, mix the milk and lemon juice. Set aside. The milk will look curdled after a while.
- In a mixing bowl, beat the eggs and sugar until the sugar is fully dissolved.
- Stir in the butter and lemon zest.
- Using a spatula, fold in the flour- and milk mixture until just mixed. Take care not to overmix. The batter will be lumpy.
- Fold in the blueberries.
- Divide the batter over the muffin cups.
- Bake the muffins 5 minutes at 220C. Then, turn the oven down to 190C and bake for another 10-12 minutes or until a cake tester comes out clean.
- Let the muffins cool slightly before serving or cool completely to store in an airtight container.