Lemon Blueberry Muffins.🍋🫐

For years and years I’ve always been astounded by cafe muffins. So fluffy and tall and I’ve never been able to perfect it - that’s up until now. I don’t know if it’s the mix of both bicarb soda and baking powder - but whatever it is - they will not disappoint.

Once completely cooled - I’ll also be adding lemon cream cheese frosting - cos you know, why not? 🍋🫐.

What you need

⬇️⬇️⬇️⬇️⬇️

* 2½ cups plain flour

* 1 cup caster sugar

* 2 tsp baking powder

* 1 tsp bicarbonate of soda

* ¼ tsp salt

* 1 cup blueberries, lightly dusted in flour

* Zest of 1 lemon

Wet ingredients:

* ⅓ cup melted butter

* ¼ cup vegetable oil (or any neutral oil)

* ⅓ cup Greek yoghurt

* ¾ cup buttermilk

* 2 tsp vanilla extract

*2 eggs

⸻

Method

1. Preheat your oven to 220°C and line a muffin tin with paper cases.

2. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, and salt. Stir through the lemon zest and floured blueberries until evenly distributed.

3. Make a well in the centre and pour in all the wet ingredients. Gently fold the mixture together until just combined—be careful not to overmix.

4. Divide the batter evenly between the muffin cases. If you like, sprinkle the tops with a little raw sugar for a crunchy finish.

5. Bake for 5 minutes at 220°C, then reduce the temperature to 180°C and continue baking for 20 minutes, or until the tops are golden and spring back lightly when touched.

For smaller muffins, bake for 10–15 minutes after reducing the temperature.

6. Allow the muffins to cool before serving or frosting.

⸻

Optional Lemon Cream Cheese Frosting

* 1 cup cream cheese, softened

* ¼ cup icing sugar

* Juice of 1 lemon

* Zest of 1 lemon

Beat all ingredients together until smooth and creamy. Once the muffins are completely cooled, spread or pipe the frosting over the top.

These come out beautifully soft with bursts of juicy blueberries and a fresh citrus hit—perfect for morning tea or a little sweet moment in your day.