Lemon and blueberry muffins

Lemon and blueberry muffins

A quick and easy recipe! Zesty flavorings and bursting with fresh blueberries.




  • 220g plain flour
  • 1 tsp bicarbonate soda
  • 1 tsp baking powder
  • Pinch of salt
  • 115g butter (softened)
  • 100g caster sugar
  • 50 light brown sugar
  • 2 large eggs
  • 120g sour cream (room temp.)
  • 2 tsp vanilla extract
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 60ml whole milk (room temp.)
  • 200g fresh & 50g frozen blueberries
  • Demerara sugar for sprinkling on top


Tala Performance 12 Cup Bun Tin 

Tala Cupcake Cases 

Tala Stoneware Mixing Bowl 

Tala 30cm Balloon Whisk 

Tala Ice cream scoop 

Tala Silicone Spatula

Tala Cooling Rack

Tala Caster Sugar Tin 





  1. Preheat your oven to 220°C and line a 12 hole muffin pan with cupcake cases.
  2. Whisk the dry ingredients together (flour, bicarbonate soda, baking powder and salt).
  3. With a stand mixer fitted with the paddle attachment or a hand held mixer, beat the butter and sugars together until creamy.
  4. Add the eggs into the mixture one at a time and beat well between each addition. Beat in the sour cream, vanilla extract, lemon juice and zest on a medium speed until combined.
  5. On a low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Coat the blueberries in a bit of flour to prevent sinking and gently fold them into the mixture.
  6. Using an ice cream/cookie scoop, place the batter into the liners, filling all the way to the top. You might have enough for 1-2 more muffins. Sprinkle Demerara sugar on top of each muffin.
  7. Bake the muffins at 220°C for 5 minutes then reduce the oven temperature to 175°C and bake for a further 16-18 minutes until a toothpick inserted comes out clean.
  8. Cool in the muffin tray for about 5 minutes then transfer to a cooling rack or enjoy them warm.


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