Blueberry and Lemon Muffins

I was pretty certain┬áthat today I would bake something with blueberries and lemon. Blueberries because I had a punnet in the fridge that have probably seen fresher days and lemon, well, I just think is it a great compliment to the blueberries. My dilemma was to bake muffins or tea cake…

Muffins won today…

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Its been a while since I have baked muffins. To be honest, I had forgotten how quick and easy they are to make. They have the added bonus of not requiring a knife for cutting and serving!

I usually use muffin cases when baking these but often feel a little cheated when peeling back the wrapper only to find half the muffin (particularly fruit ones) clinging to the sides of the paper. Anyhow, on this occasion I omitted it altogether, as per the original recipe. I have to say, I liked the wrapper-free option. No such feelings of disappointment. The muffins came out of the pan easily and not a morsel went to waste.

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Sometimes my children procrastinate over whether they want to try one of my bakes or not. Without hesitation, these muffins were a hit and a perfect after school ‘tide-me-over-until-dinner’ snack.

A definite hit…

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Blueberry and Lemon Muffins

12 Muffins


  • 110g unsalted butter, plus extra for greasing the pan
  • 280g plain flour, plus extra for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 150g fresh blueberries
  • 200g caster sugar
  • Zest of 1 lemon
  • 2 large eggs
  • 1 teaspoon vanilla paste (or, 2 teaspoons of vanilla extract)
  • 120ml buttermilk
  • Granulated sugar for sprinkling (optional)


  1. Preheat the oven to 190 degrees C.
  2. Prepare a 12 cup muffin pan by greasing with butter and dusting with flour, tapping out the excess flour.
  3. Mix the flour, baking powder and salt in a bowl. With the sieve over the bowl, toss the blueberries in a little flour. This will prevent the blueberries from sinking to the bottom of the bake.
  4. Beat the butter and sugar together until fluffy. Add one egg at a time. Continue to beat and add in the vanilla paste/extract. Follow with mixing in the lemon zest.
  5. Gently stir the flour mixture into the batter mixture until just combined.
  6. Add the buttermilk and continue to combine. The mixture should be a little lumpy as this will the give the muffins a good texture.
  7. Fold in the blueberries and divide equally into the muffin cups.
  8. Sprinkle batter with granulated sugar, if desired.
  9. Bake for about 30 minutes until golden brown.
  10. Allow to cool a little in the pan before cooling on a wiring rack.

Source: Adapted from Martha Stewart’s ‘Baking Handbook’

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