Lemon Blueberry Muffins

These deliciously fluffy and zesty Lemon Blueberry Muffins are studded with fat, juicy blueberries, have a hint of caramel-y brown sugar goodness and have your weekend breakfast sorted in less than 30 minutes!

BREAKFAST MUFFINS

Muffins for breakfast?  Yes please!  Especially when they’re as delicious and fluffy as my Lemon Blueberry Muffins.  Plus all those blueberries means lots of anti-oxidents, and isn’t that good for you?  Hmmm……

In all seriousness, these muffins are super light and fluffy, thanks to the sour cream.  They have a hint of lovely caramel, thanks to the brown sugar and they are juicy and deliciously zesty from the lemon and blueberries.  In my book, they make for the perfect weekend (but I’ll take them any day of the week!) breakfast, accompanied with my favourite almond latte.

PANTRY STAPLES FOR LEMON BLUEBERRY MUFFINS

• FLOUR  I use plain flour for my muffins and sift it with BAKING POWDER as my rising agent.  As always, I weigh my flour for perfect results every single time.
• BROWN SUGAR  I know most muffin recipes call for white sugar, but I’m a sucker for that rich caramel flavour of brown sugar and love how it elevates these Lemon Blueberry Muffins.
• LEMON ZEST AND JUICE  Fine zest works well in these muffins.  My lemon tree is so full at the moment, and I’m planning to harvest and freeze the juice and zest, so I can keep using it throughout the year.  Simply pop the juice into an ice cube tray and the zest into a sealed container for future use.
• EGGS  I always use free range XL eggs.
• VEGETABLE OIL  This gives these muffins a lovely light and tender crumb.  Using oil instead of butter means my Lemon Blueberry Muffins are going to stay softer for longer.  Some recipes call for butter (for flavour), but I find the muffins are generally denser and don’t stay fresh.  My muffins are loaded with flavour and can be enjoyed fresh for days!
• SOUR CREAM makes these muffins insanely rich and fluffy!
• BLUEBERRIES  I’ve used a punnet of fresh blueberries, but frozen blueberries will work just as well

HOW TO MAKE LEMON BLUEBERRY MUFFINS

This could not be easier!  No special equipment needed…

• MIXING BOWL  for the dry ingredients.
• SIEVE  for sifting the flour and baking powder.
• SMALL JUG  for mixing the juice, eggs and oil.
• ZESTER  for finely zesting the lemon.
• JUICER  or really, you can just squeeze by hand!
• SPATULA  to mix these muffins by hand.
• 12 HOLE MUFFIN TIN + PAPERS  the papers protect the muffins when baking and stop them from drying out.
• LARGE ICE CREAM SCOOP  one of my favourite tools, for scooping the batter.

HINTS ON MIXING

• Sift the flour and baking powder to evenly distribute the rising agent, as there’s minimal mixing of the batter.
• The batter will be quite thick when you mix in the eggs, oil and zest, but it will loosen as you stir through the sour cream.
• Very lightly fold through the blueberries -one or two stirs should be enough.  You don’t want to break the berries or overmix the batter.
• Once the batter is scooped into the papers, feel free to add an extra blueberry or two if it looks a little bare.

So there you go guys, breakfast is sorted!

If you’re after more muffin inspo, check out these delicious favourites:

Small Batch Triple Chocolate Muffins

Banana Nut Muffins with Brown Butter Glaze

And please let me know if you’ve made any of my recipes, by leaving a comment or rating on the recipe -I’d really appreciate it!

Lemon Blueberry Muffins

Deliciously fluffy and zesty, these Lemon Blueberry Muffins are ready in just over 20 minutes

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 17 minutes mins

Course Afternoon Tea, Breakfast, brunch, Dessert

Cuisine American, Australian, English

Servings 12

Ingredients

  

1x2x3x

• 270 g Plain flour
• 2 tsp Baking powder
• 150 g Brown sugar
• 1 tbsp Lemon zest
• 1 tbsp Lemon juice
• 2 Eggs XL
• ⅓ cup Vegetable oil
• 250 g Sour cream
• 125 g Blueberries

Instructions

 

• Pre-heat oven to 180°C/350°F or 160° Fan
• Line a 12 hole muffin tin with muffin or cupcake papers
• In a mixing bowl, combine the flour, baking powder, brown sugar and lemon zest
• In a jug, combine the lemon juice, eggs and oil, then stir it into the flour mixture
• Stir through the sour cream
• Fold through the blueberries
• Use a large ice cream scoop to scoop mixture into the paper-lined muffin tin
• Bake for 17 minutes, until golden and cooked through (test with a skewer)

Notes

This is a great base for muffins and can be changed by changing the berries, or adding chocolate and nuts.  

Keyword blueberry, blueberry muffins, lemon, muffins

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This recipe has been included by Twinkl among their top picks for 7+ Healthy Lunch Box Ideas for Vegetarian October