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Blueberry and lemon muffins.

Updated: May 13, 2022

Many years ago while I was nannying for a family I had to produce some cakes for all three kids to take into school for a bake sale. Their mother cut out a recipe from one of her magazines and I was introduced to the wonderful flavours of blueberry and lemon together and the kids loved them!

Unfortunately, I lost my copy of that recipe but a couple of years ago I made some different muffins and afterwards decided to tweak the recipe a bit, and these beauties were found.

I often tweak recipes and go by sight and taste rather than exact quantities and have since replaced the lemon with grated apple and some apple juice and added raisins instead of blueberries to make Apple and Raisin muffins.

The mixture in this recipe is a bit thicker than most muffin mixtures but if you feel it is too thick, add a bit more yoghurt or a splash of milk. If you feel it is a bit to runny, add more flour.


  • 250g plain flour

  • 11/2 tsp baking powder

  • 1/2 tsp bicarbonate of soda

  • 75g butter, melted

  • 75g honey

  • 75g plain Greek yoghurt

  • 1 egg

  • Juice of half a lemon

  • 1 tsp grated lemon zest

  • 1 tsp vanilla exctract

  • A large handful of blueberries


  • Preheat the oven to 180c fan/200c/Gas mark 6 and line a muffin tin with 12 cases.

  • Combine the dry ingredients in a large bowl

  • Combine the wet ingredients and zest in a large jug or bowl. Add the blueberries.

  • Add the wet ingredients to the dry ingredients and gently stir just enough so everything is combined.

  • Spoon into the muffin cases and then bake for 15-20 mins until a skewer inserted into the muffin comes out clean.

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1 Comment

I've made these from your recipe (both versions) and they make a lovely muffin. Beautiful texture and guilt-free(ish) with no refined sugar. I tried orange zest and juice with cranberries for a christmassy twist...tasty! Thank you so much for this recipe xxx

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