Blueberry Lemon Muffins

Author Notes:

Blueberry Lemon Muffins with Lemon Crunch on top


Serves: 6


  • 250 grams Flour
  • 100 grams Caster Sugar
  • 120 grams Butter
  • 2 eggs
  • 11/2 teaspoon Baking Powder
  • 200 milliliters Buttermilk
  • 1 teaspoon Lemon zest
  • 2 tablespoons Lemon Juice
  • 150 grams Blueberries
  • 50 grams Granulated Sugar
  • 1 teaspoon Lemon Zest
In This Recipe


  1. Preheat the oven to 180 degrees celsius. Line the muffin tin with liners. I made parchment sheet muffin liners using the method from "The Kitchn."
  2. In a large bowl, cream the butter and caster sugar until pale and fluffy. Add and beat one egg at a time.
  3. Add the buttermilk, lemon juice and lemon zest. Sift in the flour and baking powder. Mix thoroughly. Fold in the blueberries into the batter.
  4. Scoop 2 ice cream scoops of batter in the liners. Mix the granulated sugar and lemon zest, sprinkle this mixture on the batter. Bake for about 30 minutes.

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