Blueberry and Lemon Muffins

blueberry and lemon muffins

Blueberry and Lemon Muffins

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This is one of my favorite muffin recipes, I've made it countless times. The best part is that it's so easy to put together and hardly any dishes to clean up afterwards.
Servings: 12 muffins
Calories: 202


  • muffin tray and muffin cases
  • 9 oz wholemeal flour
  • 5 1/2 oz golden caster sugar
  • 1 tbsp baking powder
  • 1 large egg beaten
  • 7 floz semi-skimmed milk
  • 2 tbsp fresh lemon juice
  • 2 floz vegetable oil
  • grated zest of 1 lemon
  • 7 oz blueberries roughly chopped
  • 3 tbsp poppy seeds
  • handful rolled oats optional


  • Preheat oven to 180°C/350°F/Gas 4. Line a muffin tray with 12 paper or non-stick muffin cases.
  • In a large bowl, mix together the flour, sugar, baking powder, egg, milk, lemon juice and oil. Fold in the lemon zest, blueberries and poppy seeds.
  • Spoon the mixture into the cases and sprinkle with the rolled oats, if using. Bake for 25 minutes, until a skewer comes out clean when inserted.
  • Cool on a rack
Calories: 202 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 121 mg
Potassium: 138 mg
Fiber: 3 g
Sugar: 16 g
Vitamin A: 48 IU
Vitamin C: 3 mg
Calcium: 122 mg
Iron: 1 mg
Ingredients Blueberry, Fruits, Lemon
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