Blueberry Lemon Muffins
Kayla LaManna
10-12 muffins
10 minutes
sweets
These blueberry lemon muffins are soft, fluffy and packed with juicy blueberries. Fresh lemon zest adds a lovely brightness, while a sprinkle of raw sugar gives them a beautifully golden, crunchy top. They’re perfect for breakfast, afternoon tea or enjoying with a cup of coffee.
Ingredients
- 2 cups self-raising flour
¾ cup caster sugar
2 eggs
½ cup unsalted butter, melted
¾ cup milk
1 teaspoon vanilla extract
Zest of 1 lemon
1 ½ cups fresh blueberries
Raw sugar, for sprinkling
Directions
Preheat the oven to 200 degrees Celsius and line a muffin tray with muffin cases.
Add the eggs, melted butter, milk and vanilla extract to a large bowl and whisk until well combined.
Add the self-raising flour, caster sugar and lemon zest and gently fold together until just combined.
Add the blueberries and gently fold them through the batter, being careful not to overmix.
Divide the mixture evenly between 10–12 muffin cases.
Top each muffin with a few extra blueberries and a generous sprinkle of raw sugar.
Bake for 20–25 minutes, or until beautifully golden and a skewer inserted into the centre comes out clean.
Allow to cool slightly in the tray before transferring to a wire rack. Serve warm or at room temperature.
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