Lemon and blueberry muffins (Photo: Emma Boyd)
Lemon and blueberry muffins (Photo: Emma Boyd)

FoodJune 5, 2022

Recipe: Lemon and blueberry muffins

Lemon and blueberry muffins (Photo: Emma Boyd)
Lemon and blueberry muffins (Photo: Emma Boyd)

Perfect with a cuppa, or freeze them for lunchbox fillers.

There’s nothing quite like sitting down with a cup of tea and something freshly baked and still warm. These muffins are just the ticket and the lovely lemon-spiked flavour adds a little sunshine to a dreary autumnal afternoon. 


Makes 12 muffins

  • zest of 2 lemons
  • 100g butter, melted
  • 2 eggs
  • 1 cup Greek yoghurt
  • ¾ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 cup frozen blueberries

Preheat the oven to 180°C and line a 12-hole muffin tin.

Stir the lemon zest into the melted butter.

In a large bowl, whisk the eggs before adding the yoghurt, milk, vanilla extract, sugar and the melted butter and zest mix. Whisk again to combine.

Add the flour, baking soda and blueberries and mix until just combined – over-mixing will overdevelop the gluten in the flour, making the muffins dense and doughy.

Spoon the mixture into the muffin tins and bake for 18 minutes or until a skewer inserted into the middle of a muffin comes out clean. 

These muffins freeze well. Simply put into a sealable plastic bag and pop them in the freezer. I put frozen muffins into my kids’ lunchboxes and by the time morning tea rolls around, they’re ready to eat.

The Spinoff’s first-ever food newsletter is here. Written by Charlotte Muru-Lanning and produced in partnership with Boring Oat Milk, The Boil Up is your weekly catch-up on what’s happening in our diverse and ever-changing culinary landscape, covering the personal, the political and the plain old delicious. Subscribe to The Boil Up here.

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