Lemon blueberry muffins

Containing only seven ingredients, that you're likely to have in your cupboard, these lemon blueberry muffins are a great bake to make!

Image credit: Easy Peasy Baking
Brought to you by UK Flour Millers

Delicious lemon blueberry muffins from the Easy Peasy Baking campaign, launched by Nabim.

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  • 175 g unsalted butter, softened, plus 60 g extra for the buttercream
  • 175 g caster sugar
  • 3 free-range eggs
  • grated zest and juice of 1 lemon, separated
  • 200 g self-raising flour
  • 150 g blueberries
  • 250 g icing sugar, for the buttercream


Preheat the oven to 180°C/Gas Mark 4 and line a 12-hole muffin tin with paper cases.
In a mixing bowl, cream together 175g (6oz) butter and caster sugar with the electric hand whisk. Add the eggs and whisk to combine.
Add the flour and lemon zest and mix until smooth, before stirring through the blueberries.
Divide the batter evenly between the paper cases, then bake in the oven for 20-25 minutes, until the muffins are golden and springy to touch in the centre.
Meanwhile, make the buttercream by mixing the remaining butter, icing sugar and lemon juice until smooth.
Once the muffins have cooled, ice them with the buttercream and top with more fresh blueberries.

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