Lemon & Blueberry Muffins

Lemon & Blueberry Muffins

Lemon & blueberry muffins are the perfect weekend breakfast; make your own with this recipe

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mabellui  mabellui  | about 3 years ago

Blueberry muffins are simple and understated, but so often bakeries just don’t do them justice. More often than not, they’re too sweet, and the muffin itself is tough and dry. That’s why they’re the perfect treat to make at home; alongside a cup of tea or coffee, blueberry muffins are a breakfast treat that’s hard to beat.

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These muffins are soft and fluffy, and the addition of lemon zest gives them a little bit of zing that complements the tart blueberries. Sour cream is also added to the batter to make sure that the resulting muffins are perfectly moist. If you’re still not sold, I can confidently tell you that these are the best muffins I’ve ever made. Just be sure to eat them the day they’re made, as they’re best fresh out of the oven.

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Prep time: 20 minutes

Baking time: 18-20 minutes

Makes: 12 muffins


  • 190g all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 200g fresh blueberries
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 60ml milk
  • 75g sour cream
  • 1 teaspoon lemon zest
  • 115g unsalted butter, softened
  • 100g granulated sugar


  1. Preheat the oven to 375°F or 190°C. Position your rack in the middle of the oven. Line a 12-cup cupcake or muffin pan with cupcake or muffin liners.
  2. In a medium large bowl, combine the flour, baking powder, baking soda and salt. Add the blueberries into the mixture and stir to coat the blueberries in flour. Set the bowl aside.
  3. In a separate, medium bowl, whisk the egg, vanilla, milk, sour cream and lemon zest together until everything is well combined. Set the bowl aside.
  4. In a large bowl, cream the butter and sugar together until it becomes light and fluffy. Add the wet mixture into the bowl and mix thoroughly. The batter may look a bit curdled at this point, but don’t worry about it.
  5. Add the flour mixture to the butter mixture and fold them gently together to avoid squishing the blueberries. Make sure no remaining flour can be seen.
  6. Divide the mixture into the 12 muffin cups.
  7. Bake the muffins for 18-20 minutes. To check if they are ready, insert a toothpick into one of the muffins. If the toothpick comes out clean, the muffins can be taken out of the oven; if there still batter clinging onto the toothpick, leave the muffins in the oven for an extra 5 minutes or so.
  8. Let the muffins cool completely in the pan. If you want to enjoy them warm, let them cool for around 5 minutes and then take them out of the pan to eat.

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mabellui | Hong Kong

A student baker passionate about all things food!

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