Hey guys! Lemon and Blueberry Muffin recipe for you today! A very simple lemon and blueberry muffin. Zesty, fruity and sweet, the perfect treat.
A quick and easy recipe you will adore!! I love a muffin recipe as it takes a few minutes to put together, throw it in the oven, leave to cool slightly and enjoy! Moist and full of flavour.
Feel free to half or double this chocolate muffin recipe depending on how many you want to make. This recipe makes 10 large muffins. If you don’t have the Tulip muffin cases you can still use any other large case. If you are using slightly smaller cases you can separate the muffin batter into 12 cases and reduce the cooking time by a few minutes.
Lemon and blueberry muffins
A very simple lemon and blueberry muffin. Zesty, fruity and sweet, the perfect treat.
Print Pin RateServings: 10
Equipment
- Bowls
- Whisk
- Weighing scales
- Muffin cases
- Muffin/cupcake tin
Ingredients
- 2 Eggs
- 300 ml Buttermilk
- 50 grams Vegetable oil
- 100 grams Butter Melted and cooled
- 280 grams Flour
- 2 Tsp Baking powder
- 140 grams Light brown sugar
- 40 grams Caster sugar
- 1 Tsp vanilla
- 125 grams Blueberries
- 1 Lemon Zest
Instructions
- Preheat your oven to 200C/ 180C Fan. Place 10 muffin cases into a cupcake tin.
- In one bowl, Whisk together your oil, buttermilk, melted butter, vanilla and eggs.
- In a separate bowl, Sieve in flour and baking powder. Mix in both your sugars.
- Add in your lemon zest.
- Make a well in the centre of your dry ingredients then add in your bowl of wet ingredients.
- Mix till just combined. Then fold in your blueberries.
- Spoon into muffin cases evenly.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Leave to cool.
- Enjoy!!
Notes
These will last 3+ Days in an airtight container. Delicious warmed up!
Feel free to half or double this recipe depending on how many you want to make. This recipe makes 10 large muffins.
If you don’t have the Tulip muffin cases I use you can still use any other large case. If you are using slightly smaller cases you can separate the muffin batter into 12 cases and reduce the cooking time by a few minutes.
Feel free to half or double this recipe depending on how many you want to make. This recipe makes 10 large muffins.
If you don’t have the Tulip muffin cases I use you can still use any other large case. If you are using slightly smaller cases you can separate the muffin batter into 12 cases and reduce the cooking time by a few minutes.
