Easy Lemon and Blueberry Muffin Recipe ideal for Summer and great to cook with kids

Lemon and Blueberry Muffins

Author Cerys Parker


  • 115 g Flora Buttery 4oz
  • 115 g caster sugar 4oz
  • 2 eggs
  • 1 tsp vanilla extract
  • 150 ml milk ¼ pt
  • zest and juice of 1 lemon
  • 300 g self-raising flour 11oz
  • 1 tsp baking powder
  • 150 g blueberries - fresh or frozen


  • Preheat the oven to gas mark 3/170°C/150°C fan/325°F.
  • In a mixing bowl, cream the Flora Buttery and sugar together until light and fluffy.
  • Add the eggs, one at a time, and mix well.
  • Mix in the milk, vanilla, lemon juice and lemon zest.
  • Add the flour and baking powder and stir until just combined – don’t worry too much about lumps!
  • Finally – throw in the blueberry and stir to distribute in the mix.
  • Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some Demerara on top if you wish).
  • Bake in a preheated oven at gas mark 3, 170°C/150°C fan/325°F for 30 minutes.