Blueberry & Lemon muffins

Blueberries! I love them! We are eating them every day since the first ones showed up. Most popular recipes in our house right now are:


We are eating blueberries fresh to get most of them but this time it’s time for tea and muffins! Girls made the crumble and helped to scoop batter into muffin tin.

Blueberry & Lemon muffins

  • Servings: 12 muffins
  • Difficulty: medium
  • Print

It's blueberry time!



    For muffins
  • 1 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup kefir or Greek yogurt
  • 1/3 cup vegetable oil
  • 1 tsp natural vanilla extract
  • 1 tsp natural lemon extract
  • 1 cup wild blueberries
  • 1 tbsp flour
  • For topping
  • 1 cup flour
  • 1/2 cup sugar
  • 90 grams butter


  1. Preheat oven to 190 C degrees and line muffin/cupcake pan with paper liners and set aside.
  2.  For crumb topping: In small bowl mix flour, sugar, and butter with a fork until crumbly. Refrigerate.
  3. For muffins: In a large bowl stir together flour, baking powder and set aside. In a medium bowl whisk together eggs and sugar. Whisk in kefir/yogurt, oil, lemon and vanilla extract. Fold wet ingredients into dry ingredients and whisk everything together.
  4. Place blueberries in a small bowl. Dust with 1 tablespoon flour and toss them until all blueberries are coated and fold them really gently in the batter.
  5. Divide batter into prepared muffin tin. Cover with topping. Bake for 20 minutes or until the toothpick inserted in the center comes out clean.
  6. Cool for 10 minutes in the pan then remove muffins and cool on a wire rack.


5 thoughts on “ Blueberry & Lemon muffins

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