Blueberry Lemon Muffins

So I got a call from my Mom when I was a work saying 'Can you pick up some muffins when you get off?' 

'The pre-made ones? Why?' 

'Because it is a lady at work's birthday tomorrow and she loves muffins'

'Fine. I'll make you some muffins'

So Happy Birthday Lady! (I have obviously forgotten your name plus have never met you, but Happy Birthday all the same! Hope you enjoyed your birthday treat!)

The original recipe says, fill the muffins tins to almost the top. Well, don't fill them up that much! I did and they completely puffed over, too much so. So I would say go for 1/2-3/4 full. I love a good muffin top, but lets not go crazy here.

The lemon really adds a nice flavor to the muffins. It makes them feel fresh and light. That hint of citrus that is not to overpowering and makes me want to eat them for breakfast all the time. Especially when this weather is getting to hot here. These are not those heavy greasy muffins that can give a muffin a bad rep.

Mmmm crumbly topping. I love the crumbly bits. 

Will finish writing tonight, off to work now! 

blueberry lemon muffins


3 1/2 cups (437g) flour

1 1/2 cups (300g) sugar

4 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups (473ml) buttermilk

1/2 cup (114g) butter melted and cooled

zest of 1 lemon

2 eggs

2 cups blueberries


3/4 cup (93g) flour

1/2 cup (100g) brown sugar

1 tsp cinnamon

1/4 tsp salt

1/4 cup (57g) butter cold and cubed


Oven 375F. Line two 12 count muffin tins with paper liners.


Sift flour, sugar, baking powder, soda and salt together. In a separate bowl, whisk buttermilk, butter, zest and eggs. Gently stir into dry mixture. Fold in blueberries until just combined. Scoop into muffin tins, filling 3/4 full.


combine all ingredients together until you get a crumbly mixture. Sprinkle evenly among batter.

Bake for 20-25 minutes until golden brown.

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