Blueberry Muffins with Lemon Zest

Blueberry Muffins with Lemon Zest


111 people made this

This recipe for blueberry muffins can be made with fresh or frozen blueberries. It has the added zing of lemon zest.

Jenn Hall

Serves: 12 

  • 2 cups plain flour
  • 1/2 cup white sugar
  • 3 teaspoons baking powder
  • 1 cup blueberries
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 3/4 cup (190ml) milk
  • 1/3 cup (80ml) vegetable oil
  • 1 egg

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Heat oven to 200 degrees C. Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool 1 minute before removing from pan. Serve warm.

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Reviews (1)


Thank you for this recipe. I used wholemeal flour and full fat milk.These were frozen and taken out each morning for a healthy breakfast on the run. Just delightful. - 14 Jan 2014

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