Blueberry Lemon Muffins

Having a crunchy topping, these blueberry muffins dotted with juicy berries are deliciously moist and so simple to make!

Prep time: 20 min; Cook time: 30 min; Total time: 50 min

Chocolate-Hazelnut Peach Tart
by Feli Chic'Cuisine

They are perfect for breakfast, a coffee-time treat or as an after-school snack.

Tastes heavenly and are even better than the ones from the bakery. These really are the best blueberry muffins!


Serves: 14-16

For the Lemon-Sugar Topping

  • 100g (⅓ cup / 2⅓ ounces) sugar

  • 2 tsp zest lemon, finely grated

For the Muffins

  • 2 cups (10 ounce) fresh blueberries

  • 235g (1⅛ cups / 8 ounces) sugar, plus 1 teaspoon

  • 340g (2½ cups /12½ ounces) all-purpose flour

  • 2½ tsp baking powder

  • 1/4 tsp salt

  • 2 large eggs

  • 1½ tsp zest from 1 lemon, finely grated

  • 1 Tbsp lemon juice, fresh squeezed

  • 113g (1/2 stick) unsalted butter, melted and cooled slightly

  • ¼ cup vegetable oil

  • 1 cup buttermilk (see note below)

  • 1½ tsp vanilla extract


Make The Topping

1. In a small bowl, stir together sugar and lemon zest until combined. Set aside.

2. Preheat the oven to 180°C (375°F). Line a muffin pan with paper cases. Set aside.

Make The Muffin Batter

3. In a saucepan, bring 1 cup blueberries, 1 teaspoon sugar and ½ teaspoon of lemon zest to simmer. Cook, stirring frequently, until berries have broken down and mixture is thickened and reduced to volume (¼ cup), about 4-5 minutes. Set aside and cool to room temperature, about 10 minutes.

4. In a large bowl, mix together the flour, baking powder and salt. Set aside.

5. In a medium bowl, whisk sugar and eggs together until thick and homogeneous. Gradually, whisk in butter and oil until combined. Add lemon juice and 1 teaspoon of lemon zest, then stir in the vanilla extract. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gradually fold egg mixture into flour mixture. Mix until just moistened.

6. In a separate bowl, toss blueberries with 2 teaspoons flour. Fold the berries into the batter. Don't over-mix the ingredients!

7. Using an ice cream scoop or large spoon, divide batter equally among prepared muffin cups.

8. Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a skewer, gently swirl berry filling into batter. Sprinkle lemon sugar evenly on top of the muffins

9. Bake for about 30 minutes, until golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick). Transfer the muffins to a rack to cool completely

NOTE: If buttermilk is unavailable, substitute ¾ cup low-fat yogurt thinned with ¼ cup milk.


If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram! 

Your body is not a temple, it's an amusement park. Enjoy the ride.― Anthony Bourdain

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