These lemon and blueberry muffins are light and airy, packed full of delicious fruit and topped with a fragrant cinnamon crunch.
These lemon and blueberry muffins are so quick to put together. Bursting with juicy plump fruit and a hit of lemon they make a great option for packed lunches, for when friends stop by or pack them on a picnic. I’ll often make a quick batch for a weekend lunch.
Table of Contents
Making lemon and blueberry muffins
These muffins come together fast. Turn the oven on and grease or line the muffin tins, you’ll be ready to go by the time it’s heated up.
We’ll mix the dry ingredients and wet ingredients well individually before bringing them together. It minimises the amount of mixing you’ll need to do with the batter and that results in lighter fluffier muffins.
Melt the butter and remove that from the heat. Add the milk which brings the temperature down quickly so you can add the beaten egg without worrying about it scrambling. That’s it for the wet ingredients.
In another bowl sift the flour, baking powder and salt. If you can’t find the sieve you can skip this part as they are already sifted during the packing process but the aeration that comes with resifting as you use it will help with making the finished muffins nice and light. Give those a quick whisk together and add the lemon zest and sugar before whisking again.
Both bowls are now well combined and it’s time to bring them together. Wet ingredients go into dry and mix gently but thoroughly. I find using a spatula with a slow folding motion around the edge and down through the middle gets this done but use what you have around, a wooden spoon or even a fork.
When it just comes together you are ready to incorporate the blueberries into the batter. Do this just enough to combine the berries evenly into the mixture without breaking them or streaking the batter unnecessarily with the juice.
Combine the cinnamon and sugar in a small ramekin or cup ready for the topping. Spoon the mixture evenly into the muffin tin and scatter cinnamon sugar on top of each muffin. Bake for 12-15 minutes until cooked through. If you want to double-check they are cooked you can insert a toothpick into one or two of the muffins and it will come out clean (unless you pierce a blueberry).
Allow to partially cool before removing from the tray to avoid breaking them, hot muffins are delicate. Using muffin cases can help with this and are useful in keeping them together if they are being packed in a lunchbox or picnic hamper.
Once they are cool store any that are left in an airtight container in the cupboard for a day or two. If you want to store them for longer package into the freezer and pull them out on the day you plan to use them.
If you found this useful please consider saving it to Pinterest. It helps us, and it helps other home bakers to find the recipes they are looking for.