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Cupcakes topped with icing and blueberries
50Total Time
30Prep Time
20Bake Time

Blueberry Lemon Muffins

1 Reviews

About the bake

With a burst of zesty lemon, this recipe is a fresh take on the popular blueberry muffin recipe. Our Blueberry Lemon Muffins use a zingy combination of lemons and blueberries for a sweet and sour taste. The lemon icing really adds in that extra depth of flavour. Make sure your cupcakes are fully cooled before icing.

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Step 2:

    Line a muffin tin with 12 paper cases.

  3. Step 3:

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.

  4. Step 4:

    Stir in the flour, baking powder and lemon zest until smooth.

  5. Step 5:

    Place heaped dessert spoonfuls of the mixture into each cupcake case and poke about 4 blueberries in each one.

  6. Step 6:

    Bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

  7. Step 7:

    Blend together the icing sugar, butter and lemon extract to make a soft buttercream.

  8. Step 8:

    Spread the mixture over the muffin and top with a few blueberries.

  9. Step 9:

    Your finished muffins will keep for approximately 3 days in a cake tin or they can be frozen.


  • For the muffins

    • 150g Butter (unsalted) (room temperature)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (beaten)
    • 150g Allinson's Plain White Flour
    • 1 tsp Baking powder
    • 1 Lemon zest
    • 150g Blueberries
  • For the decoration

    • 125g Silver Spoon Icing Sugar
    • 0.5 tsp Nielsen-Massey Lemon Extract
    • 50g Butter (unsalted)


  • Muffin tin
  • Muffin cases
  • Mixing bowl
  • Wooden spoon
  • Electric mixer

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