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Lemon & Blueberry Muffins

I’ll tell you a secret…I’m not really into blueberries. When I buy muesli from the coffeehouse next to where I work(yep, I don’t do this full time, I actually work in Marketing!), I always put the blueberries on the side.

But when those same blueberries are baked, it’s a WHOLE different story. I can’t resist a blueberry muffin, cupcake, french pastries, you name it!


Alright, so here’s what you need:

  • 200 grans unsalted butter
  • 300 grams sugar
  • 4 large eggs
  • 400 grams all-purpose flour, sifted
  • 3 teaspoons baking powder
  • 1/2 tsp salt
  • 2 cups(480 ml) heavy cream
  • 3 tbsp fresh lemon juice
  • 2 tsp freshly grated lemon zest
  • 2 teaspoons vanilla bean paste or extract
  • 250 grams fresh or frozen blueberries
  • 2 tablespoons corn starch

Preheat oven to 180 degrees and line 24 cupcake cases. Sift flour, sugar, baking powder, and salt in a bowl, twice. Set aside. Sprinkle the blueberries with cornstarch and set aside. Cream butter until light and fluffy.

All at once, add the remaining ingredients(except for the blueberries) to the butter mix and beat slowly until incorporated, but no more than 1.5 minutes. Using a silicon spatula, gently fold in the blueberries. Scoop the batter into the pans, using a standard ice cream scoop, filling about 3/4 full. Bake the muffins for 20 minutes or until cake tester comes out clean.

Original recipe from Passion For Baking’s book. Website:��


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