Go Back

Blueberry & Lemon muffins

It's blueberry time!
Total Time 50 mins
Servings 12 muffins


  • 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
  • grams butter


  • Preheat oven to 190 C degrees and line muffin/cupcake pan with paper liners and set aside.
  • For crumb topping: In small bowl mix flour, sugar, and butter with a fork until crumbly. Refrigerate.
  • 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.
  • 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.
  • Divide batter into prepared muffin tin. Cover with topping. Bake for 20 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan then remove muffins and cool on a wire rack.