These blueberry and lemon muffins are the best way to say hello to delicious Spring baking! The lemon, just helps make the most succulent Blueberry and Lemon Drizzle Muffins. These moist and fluffy treats are bursting with juicy blueberries and zesty lemon flavour, making them the perfect companion for your tea or coffee break. Quick and easy to whip up, this recipe yields six heavenly muffins that will leave you craving more.
This recipe also has a trick to help stop the blueberries sink to the bottom of the muffins, and no it does NOT involve rolling the blueberries in flour, which has NEVER worked for me!
Perfect for breakfast, brunch, or anytime you crave a treat.
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Best Blueberry and Lemon Drizzle Muffins Recipe
- Total Time: 45 Minutes
- Yield: 6 1x
Description
These blueberry and lemon muffins are the best way to say hello to delicious Spring baking! The lemon, just helps make the most succulent Blueberry and Lemon Drizzle Muffins. These moist and fluffy treats are bursting with juicy blueberries and zesty lemon flavour, making them the perfect companion for your tea or coffee break. Quick and easy to whip up, this recipe yields six heavenly muffins that will leave you craving more.
This recipe also has a trick to help stop the blueberries sink to the bottom of the muffins, and no it does NOT involve rolling the blueberries in flour, which has NEVER worked for me!
Perfect for breakfast, brunch, or anytime you crave a treat.
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Ingredients
- 150g self-raising flour
- 100g butter, (softened room temperature)
- 100g caster sugar
- 2 large eggs (room temperature)
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 150g fresh blueberries
- 1 tablespoon milk
- For the Lemon Drizzle Icing:
- 100g icing sugar
- 2 tablespoons lemon juice
Instructions
1. Preheat your oven to 160°C fan and line a muffin tin with six paper cases.
2. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy, this could take 5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon zest and juice, creating a bright and citrusy cake batter.
5. Gently fold in the self-raising flour until just combined. Be careful not to over-mix to keep the muffins light and airy.
6. Spoon a little of the batter into the prepared muffin cases, dot and place some blue berries in and then a little more mixture and more blueberries, filling each about two-thirds full. (See video for extra help) This method helps to stop the blueberries sink to the bottom of your mixture, I find stirring the blueberries into the mix just makes them sink and and can leave you to have a soggy base.
7. Bake in the preheated oven for 25-30 minutes or until the muffins are golden brown and a skewer inserted into the centre comes out clean.
8. While the muffins are cooling, prepare the lemon drizzle icing. In a bowl, mix the icing sugar with lemon juice until smooth and pourable.
9. Once the muffins are completely cool, drizzle the lemon icing over the top, letting it cascade down the sides for a drizzle finish.
Notes
You can change the drizzle topping to lemon and granulated sugar for a crunchy lemon topped muffin too, rather than the icing drizzle.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Cakes
- Method: Oven
- Cuisine: British
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