Yesterday in the UK the weather seemed to really turn a corner, there were blue skies, and you could feel the warmth from the sun. It was perfect and long past overdue!

Lemon and Blueberry Muffin

I have been meaning to try these muffins for a while, originally because I thought they might give me a shot of sunshine despite there not being any really sun to speak of. However for once the recipe and the weather aligned and I got a perfect Spring muffins.

Today is Mother’s Day in the UK and I’ve had the idea for a Lemon and Blueberry cake since it featured on the cover of the Mother’s Day issue of Good Food magazine. I loved the idea of thick icing dripping on the cake and the tiny cute edible flowers.

However when I decided to make them, I wanted to eat them for breakfast and I wanted them ready within half an hour. So no hope for a whole loaf in that time scale, so I made them into muffins.

I used the basic muffin recipe I used for Spiced Cranberry Muffins , but replaced the cranberries with blueberries, and the spices with 2 tablespoons of lemon curd and the rind of 1 lemon.

They were perfect, slightly crunchy on the top but light in the middle.

Lemon and Blueberry Muffins

~ makes 6 larger muffins.

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup corn oil or canola oil
  • 1/4 cup plain nonfat or low-fat yogurt
  • 3/4 cup low-fat or whole milk
  • 1 tsp finely grated lemon zest
  • 3 tbsp of lemon curd, I used 2 in mine but I think it could benefit from a tad more lemon
  • 1/2 cup fresh blueberries

Preheat the oven 220oC. Line a muffin tray with cases.

Mix the flour, baking powder, soda, sugar and lemon zest together in a bowl. In another bowl mix the egg, oil, yoghurt, milk and lemon curd together. Pour the liquid mixture into the dry and mix with a whisk (it keeps you from over mixing the batter).

Mix the blueberries in. Split the mixture between the muffin cases.

Place them in the oven, the recipe I has said 15 minutes in the oven, but I left mine for closer to 25 minutes, because they were so big.

I would check them after 15 minutes and if not ready leave them in – checking every 5 minutes or so!