Online Recipe Book

Lemon Blueberry Muffins

12 muffins
Prep info
20 min prep + 25 min bake + 5 min cool
Prep time
Not set
Cook time
50 minutes
Time required
50 minutes
Oven preheat


  • 313 g Flour (Plain)
  • 165 g Sugar (Granulated)
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/2 t ground ginger
  • 1 t lemon zest
  • 3/4 c buttermilk
  • 2/3 c vegetable oil
  • 1 egg
  • 1 c blueberries (fresh or frozen, quantity as desired)


Preheat oven to 375F / Gas 5. Butter a muffin pan, or use cupcake liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Mix together; set aside. In a medium bowl, mix together lemon zest, buttermilk, oil, and egg.  Pour the wet ingredients over the dry, and stir gently until just combined. Fold in berries. It's important to not overmix your muffins, or they will be tough. When you stop seeing flour, stop mixing.

Fill each muffin cup near full, and bake for 18-24 minutes, until a toothpick comes out of the center of the muffins clean. Remove from oven and place on a wire rack for an additional 5 minutes. After 5 minutes, carefully remove from the muffin tin and enjoy!


SJ Note 18 Aug 2010: These are tasty!  I've upped the lemon zest; changed the fresh ginger to ground so it disperses better; decreased the berries (we only used one small package, about a cup, instead of the two cups called for, and it looks to us like two cups would be massive overkill); and adjusted some of the wording.