Blueberry and lemon muffins

Blueberry and lemon muffins


  1. Preheat the oven to gas mark 3/170°C/150°C fan/325°F.
  2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
  3. Add the eggs, one at a time, and mix well.
  4. Mix in the milk, vanilla, lemon juice and lemon zest.
  5. Add the flour and baking powder and stir until just combined – don’t worry too much about lumps!
  6. Finally – throw in the blueberry and stir to distribute in the mix.
  7. Divide the mix among 12 muffin cases in a muffin tin (and sprinkle some Demerara on top if you wish).
  8. Bake in a preheated oven at gas mark 3, 170°C/150°C fan/325°F for 30 minutes.

Recipe from Flora Buttery.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Muffins are almost always surprisingly easy to make- and great to try out with the grandchildren


115 g (4oz) Flora Buttery
115 g (4oz) caster sugar
2 eggs
1 tsp vanilla extract
150 ml (¼ pt) milk
zest and juice of 1 lemon
300 g (11oz) self-raising flour
1 tsp baking powder
150 g blueberries - fresh or frozen


Time: 15 minutes
Serves: 12
Nutrition: n/a