Saturday, 11 May 2013

Lemon Blueberry Muffins

Posted by Kejia:

IT'S CITRUS WEEK! Look out for all things lemon and orange this week on our blog. :-)


Lemons and blueberries. This ultimate combination is PERFECT. These muffins taste absolutely delicious, with the zesty tang of lemon and the sweetness of blueberries, coupled with the crazily good crunchy sweet streusel. The muffin itself is a wonderful fluff. Yogurt is used in this recipe, and that provides the extra moistness for the muffins. The flavour is amazing - trust me when I say that. Your house will smell delightful - it has undertones of spring. 

Don't worry if your batter is too thick. Just go ahead and split it evenly among the liners. It'll be okay :-) Also, do not over mix the mixture. You want to retain that beautiful lightness of the muffins.  

Also, I wanted to share with you guys this new kitchen tool that I got a few weeks back. It's a 4-in-1 citrus tool. It zests, it peels beautiful curls(I can use it on chocolate too), it slices, and it juices. I bought it at Cold Storage for about SGD$4.00. I'm so happy with it! It looks very cute too. 

Adapted from Bakedbyrachel
Lemon Blueberry Muffins

1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla(I used half a vanilla pod)
Zest and juice of 1 lemon
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups plain flour
1/2 cup yogurt(I used Greek-Style Yogurt)
1 1/2 cup fresh/frozen blueberries(I used fresh)

1. Preheat oven to 176ºC. Prepare a muffin tin with 12 liners.
2. In a large bowl or stand mixer, cream butter and sugar together. Mix in egg and vanilla, followed by lemon zest and lemon juice. Mix until just combined.
3. Mix in salt, baking soda, baking powder and flour. Add yogurt and mix until smooth. Stir in blueberries.

4. Divide batter among prepared liners, filling each roughly 2/3 full. Press extra blueberries into the tops of batter if desired. Top with 1 tablespoon of streusel.

5. Bake for 25 minutes or until a toothpick inserted in the center comes out clean(or with only a few moist crumbs clinging.).
6. Cool in pan for 5 minutes before transferring to a wire rack to cool.

Adapted from Gimmesomeoven
Streusel topping

2 tablespoons melted butter
2 tablespoons plain flour
2 tablespoons granulated sugar
1/4 cup raw/golden sugar

Mix till everything is combined and has a wet crumbly consistency.

Be generous with that blueberries. :-) Your muffins will be oozing with delicious blueberries!

Have fun! This is a sure hit with your family and friends. Do try this simple recipe to impress everyone! :-)



  1. Wow these look divine! The streusel topping is a great idea and can I just say I love the name of your blog hehe :)

    1. Thank you! Streusel is great and can't go wrong with all that sugar and butter :-)
      Hehe yes, teaching us girls how to forget those diet plans and counting sickening calories...haha!

  2. I've just made those muffins and let me tell you, they rock! i used blackcurrants instead of blueberries and added a lemon glaze, but it was the lightness and cakiness of the muffins that hooked me. I know this will be my go to recipe for fancier muffins (since I usually go for the oatmeal, whole wheat, oil ones) from now on. Next attempt - lime and raspberry :-) Thank you so much!

    1. What an interesting choice of flavours - what a pity I can't try the ones that you made. I'm so glad you tried this recipe out! You're completely welcome :-)

  3. I made these tonight, but ended up adding more Greek yogurt to the batter, as not all of the dry ingredients were incorporated with the wet. Even with adding another 1/4 cup, the batter was quite stiff and did not bake well. They turned out more like a scone than a muffin. Good thing they taste delicious though, cuz I'll give them another whirl once these are gone, but with more liquid.

  4. Is this temperature correct? 176???

    1. Hello yes, 350ºF is precisely 176.667ºC.


Popular Posts

Follow Us


Share This Page
Twitter Facebook Dribbble Tumblr Last FM Flickr Behance