Zesty and jammy blueberry lemon muffins with deliciously crunchy lemon almond sugar topping
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With the cold weather lingering (along with a slight sniffle), naturally, I’ve found myself frequently craving a freshly baked warm muffin. There’s nothing more satisfying than a coffee in one hand and whole piece of cake in the other, especially on a miserable wet day. So, majority of my time in the kitchen has been baking a batch of muffins! One current favourite is these blueberry lemon muffins.
Last month, my sister bought her first house! One of the most exciting things about this for me is that in her garden she has not one but two lemon trees! I’m thrilled to say that my days of buying lemons are well and truly over! The deal is that I can help myself to lemons so long as I pay her in baked goods. Seems fair to me.
With this new limitless supply of lemons, I’ve been experimenting with lemon in a lot of my cooking. The lemon in these muffins adds a slight tanginess, contrasting beautifully with the sweetness of the blueberries.
During the winter months I find myself relying heavily on frozen fruit, but nothing beats a punnet of fresh berries. I’m especially happy to see that with the arrival of spring fresh blueberries are back! I can demolish a whole bowl of them if it’s in front of me. I love them in porridge or with yoghurt and even better, in baked goods. They get so deliciously sweet and jammy when cooked, perfect for muffins. These blueberry lemon muffins are zesty, sweet and ridiculously easy to prepare. I love whipping up a batch for a late weekend breakfast or for morning tea.
In other news, I am heading to Vietnam next Sunday! I’ll be there with the family I nanny for for two weeks… it’s a pretty sweet deal. I am honestly so excited! It was pretty much this time last year that I had to cancel a trip to Japan and ever since then I’ve been craving an overseas adventure. So, here is the first of two! No hospital visits and no horrible life events… this September is definitely going to be far better than any I’ve had in a long time.
- 1¼ plain flour
- ½ wholemeal plain flour
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ⅔ cup raw sugar
- 125g butter, melted
- ½ milk
- 2 eggs
- zest of 1 lemon
- 2 cups blueberries (fresh or frozen)
- 2 tbs butter, melted
- 3 tbs raw sugar
- zest of 1 lemon
- 2 tbs flaked almonds
- Preheat oven to 200°C. Line a muffin tin with 12 liners. Set aside.
- In a large mixing bowl, combine the flours, baking soda, baking powder, salt and sugar.
- In a seperate bowl, whist together the butter, milk, eggs and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until almost or just combined. Then, fold in the blueberries.
- Divide the mixture between the 12 muffin cases.
- Combine the butter, sugar, lemon zest and flaked almonds in a small bowl. Spoon over the top of each muffin.
- Bake the muffins for 15-20 minutes or until a skewer comes out clean when inserted in the middle.