Can I use frozen blueberries?

Yes. I’ve tried this recipe with fresh and frozen blueberries and they both work well. If you choose to use frozen blueberries, add them to the batter frozen - do not thaw.

Can I use butter instead of oil?

Yes. If you would prefer you can use 115 grams (1/2 cup) unsalted butter. I prefer oil in this recipe as it makes for a very soft and moist muffin, however butter adds lovely flavour. So it’s up to you!

Can I use another berry instead?

Yes! Try these muffins with raspberries or blackberries - delish.

Can I freeze these muffins?

Yes absolutely. Muffins are best eaten on the day they are made. I recommend freezing any leftovers to maintain freshness. To enjoy, thaw at room temperature or microwave for 20-30 seconds.

The BEST Lemon Blueberry Muffins

Name: Lemon Blueberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Australian
Ingredients: 350 grams (2 and 1/2 cups) plain flour or all purpose flour; 3 level teaspoons baking powder; 150 grams (3/4 cup) caster sugar or granulated sugar; 1/4 teaspoon salt; Zest of two large lemons, finely grated; 155 grams (1 and 1/4 cup) fresh blueberries (see notes); 120 ml (1/2 cup) vegetable oil; 1 teaspoon vanilla extract; 2 large eggs; 240 ml (1 cup) full fat or whole milk; 30 ml (2 tablespoons) fresh lemon juice; Demerara or raw sugar, to sprinkle, optional

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes

Soft and moist high top Lemon Muffins filled with juicy blueberries.

Ingredients

350 grams (2 and 1/2 cups) plain flour or all purpose flour
3 level teaspoons baking powder
150 grams (3/4 cup) caster sugar or granulated sugar
1/4 teaspoon salt
Zest of two large lemons, finely grated
155 grams (1 and 1/4 cup) fresh blueberries (see notes)
120 ml (1/2 cup) vegetable oil
1 teaspoon vanilla extract
2 large eggs
240 ml (1 cup) full fat or whole milk
30 ml (2 tablespoons) fresh lemon juice
Demerara or raw sugar, to sprinkle, optional

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Instructions

Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray.
In a large mixing bowl, add flour, baking powder, sugar, salt and lemon zest and whisk briefly. Add 125 grams (1 cup) blueberries (reserving the remaining 1/4 cup for later) and stir gently until they’re coated in the flour mixture.
In a separate small bowl, add oil, vanilla, eggs, milk and lemon juice and whisk with a fork just to break up the egg yolks.
Make a well in the middle of your dry ingredients, add the wet ingredients. Very gently fold the mixture until there are no pockets of flour. Be careful not to over-mix your batter or your muffins will be tough and dry.
Spoon out the mixture into your prepared muffin pan. Each muffin hole should be almost full with muffin batter. Add extra blueberries on top of each muffin and sprinkle over demerara sugar, if using.
Bake muffins for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced for a further 13-15 minutes. Muffins are ready when they’re golden brown and a skewer inserted into the middle comes out clean.

Notes

Flour: I highly recommend weighing your flour using a baking scale for this recipe. It’s very easy to over-measure when using cups and too much flour will result in a dry muffin.

Blueberries: You can use fresh or frozen blueberries in this recipe. If you are using frozen ones, add them frozen – do not thaw them. You could also use raspberries or blackberries.

Storage: Muffins are best eaten on the day they are made. Store any leftovers in an airtight container at room temperature. Consider freezing leftovers to maintain maximum freshness.

Nutrition Information

Serving Size: 1 muffin Calories: 271 Sugar: 15.1 g Sodium: 73.3 mg Fat: 11 g Carbohydrates: 39.7 g Protein: 4.8 g Cholesterol: 33.1 mg

Nutrition information is a guide only.

Author: Jessica HolmesCategory: MuffinsCuisine: Australian