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