Simply, Blueberry Lemon Muffin

The Classic, the Allstar of Muffins, the undeniable, the fluffy, the fruity Blueberry Lemon Muffin! (à la Daenerys Targaryen)

My boyfriends favorite, so of course, HAD to do it!

Here’s my recipe, no muss, no fuss!

Your Turn; The Recipe


For 12 smaller muffins, or 6 gigantasor muffins:

  • 110 gr of butter (room temp)
  • 110 gr of self-raising flour (or 105 gr of plain flour + 5 gr of baking powder)
  • 2 eggs (room temp)
  • 65 gr of caster sugar
  • 150 gr of blueberries
  • 1 lemon (zest and 1/2 juiced)
  • some sugar to sprinkle on top at the end

The Process

Pre-heat your oven at 220°C.

Into a mixing bowl, cream your butter with the sugar and add the eggs one a time. Stir well until the mix has become pale yellow (about 5 min) add the zest of one lemon and the juice of 1/2 lemon and give it a final stir.

Add the flour by sieving it in and folding into the wet mixture. You should have a smooth paste. DO NOT overbeat this mixture.

Then line your muffin tin with muffin cases and by using two spoons start by pouring 1 tbsp of muffin dough into the cases. Then by pressing them in, add blueberries into the muffin dough, I used 6. Then cover it up by one more tbsp of dough and add again some blueberries. To finish off, sprinkle the top with some caster sugar to give it a crispy top.

Place the muffins into your preheated oven and lower it at 200°C. They need 18 to 20 minutes until they are golden brown.

Let the muffins cool in the tin for about 10 min. After take them out and leave to cool on a cooling rack.

I hope you enjoy these muffins as much as me and Antoine. Don’t hesitate to try out other flavors!

Bonne appétit!



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