Baking

Lemon and blueberry muffins

Name: Lemon and blueberry muffins recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 2 large eggs, at room temperature, lightly beaten; 30g salted butter, melted, at room temperature; 80ml oil; 250ml milk; Finely grated zest of 1 lemon; 20.00 ml lemon juice; 375g self-raising flour; 220g caster sugar; 250g fresh or frozen blueberries (see recipe notes); 120g lemon curd; Icing sugar, to dust; 100g plain flour; 80g brown sugar; 80g salted butter, chopped

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by Lucy Nunes

Delicious Team

Jan 12, 2026

These muffins are perfect for brunch, afternoon tea or lunchboxes, and you can make them anytime of the year, using fresh or frozen blueberries. The dollop of zesty lemon curd in the centre makes them extra special and delicious, as does the irresistible crumble topping.

You’ll need a 12-hole, 1/3 cup-capacity muffin pan and cafe-style paper cupcake cases.

2 large eggs, at room temperature, lightly beaten
30g salted butter, melted, at room temperature
1/3 cup (80ml) neutral oil (such as vegetable, grapeseed or light olive oil)
1 cup (250ml) milk
Finely grated zest of 1 lemon
1 tbs lemon juice
2 1/2 cups (375g) self-raising flour
1 cup (220g) caster sugar
250g fresh or frozen blueberries (see recipe notes)
120g lemon curd
Icing sugar, to dust

Crumble topping

2/3 cup (100g) plain flour
1/3 cup (80g) brown sugar
Finely grated zest of 1 lemon
80g salted butter, chopped

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2.

Place eggs, melted butter, oil, milk, zest and juice in a large jug and whisk until well combined. Set aside (don’t worry if the mixture looks curdled from the juice; it will blend well when folded with dry ingredients).
3.

Sift flour into a large bowl, then stir in sugar. Make a well in the centre. Pour egg mixture into well, then fold together 3 times with a large metal spoon. Add three-quarters of the blueberries, reserving the rest for topping, and fold together until just combined (10 big folds is more than enough). Do not overmix batter, or the muffins will become tough, and don’t be worried about any small lumps of flour that remain, as they will cook out.
4.

Divide batter evenly between prepared muffin holes. Dollop a heaped 1 tsp measure of lemon curd onto the centre of each.
5.

To make the crumble, combine all ingredients in a medium bowl and, using fingers, rub until a sandy texture. Sprinkle over muffins, then top with reserved blueberries. Bake for 25-30 minutes, until tops are golden. Remove pan from oven and immediately transfer muffins to a wire rack to cool slightly.
6.

Serve warm or at room temperature on the same day of baking, dusted with a little icing sugar.

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Recipe Notes

Both fresh and frozen blueberries work well in this recipe. Just make sure that if you use frozen blueberries, you stir them through the batter while frozen (not defrosted), as otherwise they will bleed into the batter.

Muffins can easily be frozen. Cool completely to room temperature first. Wrap individually in plastic wrap, then place into an airtight container and freeze for up to 3 months. Defrost in the fridge overnight and gently heat in a microwave to serve.