Blueberry Muffins with Lemon Zest

    40 minutes

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

    150 people made this

    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 in English (136)


    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


    These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper.  -  31 Aug 2005  (Review from Allrecipes USA and Canada)


    I doubled the sugar (and used honey instead), added some vanilla extract and used whole wheat flour instead of white as well as soy milk instead of regular I also left out the lemon zest. We ate the entire pan of them within the evening!!!! They were great and easy to make.  -  21 Feb 2005  (Review from Allrecipes USA and Canada)