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  • Writer's pictureJyothi Varne

Lemon Blueberry Muffins

If you are thinking about starting your baking journey or love baking cakes and sweet treats. This recipe is a sure shot, no fail, super easy to follow and what's more - you can variate flavours with the base batter .

Muffins are perfect as a pick me up tea time treat , a sweet yet light indulgence over a lazy weekend brekkie or simply pair it with a scoop of vanilla ice cream and voila! You have yourself a dessert .

There are a few things that you ought to follow while baking a cake, muffin or a cupcake for that matter . All ingredients need to be at room temperature. Blend your softened ,room temperature butter with sugar until light and fluffy . Always sieve your dry ingredients and do not over mix ,as this will lead to gluten formation . Also, I prefer grating lemon zest directly into my batter ,rather than doing this ahead .

One may find this weird , but I've actually never baked a Nigella Lawson recipe till date as an avid cook/Baker . Although I adore her and loved watching her earlier shows on FoxLife and even have some of her famous cookbooks including the bake version called How To Be a Domestic Goddess.

This recipe is from my second favourite -Rachael Allen's old book ,simply called Bake. If you ever get your hands on a copy , do pick it up . I've tried most of her recipes and they've never disappointed. Do you notice, how moist yet fluffy the crumb texture is? That's exactly how a muffin needs to be. If you do not have fresh blueberries, feel free to swirl in your favourite compote.


125g of room temperature, unsalted Butter

125g Sugar

2 eggs, whisked

150g All purpose flour

1/4tsp Baking powder

Zest of 1 Lime

1tbsp Vanilla Essence

1 cup Fresh Blueberry, dusted with flour ( this avoids them to sink at the bottom)

Paper cup liners

Equipment : Hand Blender with whisk attachment and Spatula


1. Add butter and sugar in a large mixing bowl . Blend well with a hand blender or your stand mixer with paddle attachment, until the mixture turns pale and fluffy.

2. Next add in one egg at a time and vanilla essence. Whisk well until well incorporated.

3. Fold in the flour and baking powder along with lemon zest until a smooth dough is formed .

4. Mix in your fresh blueberries.

5. Pre heat your OTG oven to 180c. Line your muffin tray with paper liners and fill them halfway through with the batter . Top up with a few blueberries again .

6. Bake for 15 to 20mins , until a skewer inserted on the centre comes out clean .

Cool completely before serving .

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