These Blueberry and Lemon muffins recipe are my new go to dessert simply because they taste absolutely divine and they’re so easy to make.
My Blueberry and Lemon muffins recipe are, in my humble opinion, the perfect balance of sweetness and tartness. I decided to go the extra mile and make a blueberry compote and streusel crumble to go on top of the muffins to intensify the blueberry flavour and to add a crunch. Which in my opinion is the best part! The streusel takes a maximum of an extra 5 minutes and the compote takes around 10 minutes to make, so please don’t skip them! For an extra 15 minutes worth of work, I promise you’ll end up with infinitely more flavour and above average Blueberry and Lemon muffins.
My recipe requires no use of an electric whisk and so for all my people who hate washing up, this recipe is for you! All you’ll need are two bowls, a spatula, a whisk and a baking tray, no stand mixer or electric whisk required. You can use regular muffin cases for these but I love the rustic and artisan look that parchment paper gives and so I made my own. All I did was cut a large square of parchment paper and roughly pressed it into each cup. I wish I had more detailed instructions but none of them looked the same and they were by no means perfect, but that’s kind of the beauty of them!
Video Tutorial
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Time for my recipe!
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Blueberry and Lemon Muffins
Ingredients
- 2 eggs
- 6 tbsp melted butter
- 215 g greek yoghurt
- 1 tsp vanilla extract
- 280 g plain flour
- 1 tsp baking powder
- ¼ tsp bicarbonate of soda
- 85 g caster sugar
- pinch of salt
- 180 g blueberries
- zest of half a lemon
Blueberry compote
- 150 g blueberries
- 70 g brown sugar
- 50 ml water
- juice of ¼ lemon
Crumble topping
- 70 g plain flour
- 100 g brown sugar
- ½ tsp ground cinnamon
- 60 g melted butter
Instructions
Streusel topping
- In a bowl combine all your ingredients for the streusel and stir together with a tablespoon. The mixture should begin to clump and form a crumble once all the ingredients have combined. Pop in the fridge until the muffin batter and compote are ready.
Blueberry Muffins
- Preheat your oven to 180°
- In a medium sized bowl, whisk together your wet ingredients and set aside.
- In another separate bowl, whisk together your dry ingredients. Add your wet ingredients into the bowl of your dry ingredients and fold together using a spatula until just combined.
- Add in your washed and dried blueberries and the lemon zest. Stir until combined. At this point get onto making the blueberry compote and whilst the compote is cooling, spoon the blueberry and lemon muffin batter into your cases.
Blueberry compote
- In a saucepan, add in the ingredients for your compote and heat on a medium low heat for 10 minutes. Stirring frequently throughout and that's it! Allow to cool for 10 minutes before spooning onto your muffins.
- Using an ice cream scoop or just a tablespoon, divide your muffin batter evenly between your 12 parchment cases. I only had one muffin tray with 6 cups so I baked mine in two batches.
- Top each muffin with 1 teaspoon of your blueberry compote and a generous sprinkle of your streusel crumb topping.
- Bake in the oven for 30 minutes and until golden brown, they may need more or less time depending on your oven so check them at around the 28 minute mark. To check if they're done I gently press my finger on the centre of the muffin and if the sponge springs back, they're done.
