Blueberry & Lemon Muffins

Blueberry & Lemon Muffins
45 Minutes
12 Portions

This is a pretty versatile basic recipe. If you remove the lemon and blueberries, you can change the variety, as below… Apple & walnut Raspberry & lemon Strawberry & vanilla Chocolate chip

  • Preheat the oven to 200c. line a muffin tray with 12 paper bun cases. 
  • Cream together the butter, lemon zest and both sugars with an electric mixer until it becomes a creamy texture (approx. 7-8 minutes).
  • Whisk up the eggs and add them slowly to the butter mix whilst mixing,
  • In a separate bowl, whisk up the milk, lemon juice & sour cream for a few seconds.
  • Slowly add in the liquid mix into the mixing bowl whilst mixing.
  • Add in the flour and salt, and mix slowly until just combined! (if you over mix, it will result in tough muffins).
  • Fold in ½ of the blueberries (fresh or frozen, but not defrosted! As it makes the mix turn purple and results in flopped muffins)
  • Spoon the mix into the 12 cases, dividing equally until it just comes slightly over the top. Pop on 2/3 blueberries on the top of each until you use them all up.
  • Pop the tray in the hot oven for approx. 15 to 20 minutes, until lightly golden and cooked throughout.
  • Remove from the oven and allow to cool for 10 minutes before removing from the tray. Enjoy!

  • 361g self-raising flour
  • ½ tsp salt
  • 115g butter
  • 200g caster sugar
  • 50g brown sugar
  • 2 eggs + 1 egg yolk
  • 1 lemon (Zest & juice)
  • 115g sour cream
  • 115g buttermilk
  • 150g blueberries