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The citrus lemon and sharp blueberries pair perfectly together in this lemon blueberry muffins recipe.
The zest and juice of a fresh lemon give these soft, moist muffins a zing of flavour. Unlike our classic blueberry muffins (opens in new tab) we’ve made these ones with chunks of white chocolate too. Drizzle with more white chocolate before serving for an extra treat.
Ingredients
150g caster sugar
250g self-raising flour
1tsp baking powder
100g butter, melted
1 medium egg, beaten
284ml buttermilk
1tsp vanilla
Zest and juice 1 lemon
200g white chocolate, chopped
180g blueberries
WEIGHT CONVERTER
grams
to
cups
Method
Heat the oven to 180C fan, gas 6. Line a 12-hole muffin tin with paper cases.
Mix together the caster sugar, flour and baking powder, then pour in the butter, egg, buttermilk, vanilla and lemon zest and juice. Mix well, then fold in 150g chocolate and the blueberries. Spoon the mixture into the prepared muffin tin and bake for around 20-25 mins, until golden and springy.
In a small bowl, melt the remaining chocolate in the microwave and drizzle over the muffins.
Top tips for making lemon blueberry muffins
Throw in an extra few blueberries instead of the white chocolate chunks if preferred - just make sure to not add too many as the mixture will become too dense and the muffins will get soggy.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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