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Lemon Blueberry Muffins - with the kid in the kitchen

These lemon and blueberry muffins are my kid's favourite! Do try it out with frozen blueberries that you get in most supermarkets these days in the frozen products section.
Cook Time 45 mins
Total Time 45 mins
Course Snack
Cuisine American
Servings 6 serving


  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup sugar
  • 3/4 cup oil or 1/2 cup oil + 1/4 cup melted butter
  • 1 tsp vanilla extract
  • 2 eggs (at room temperature)
  • 1 cup milk (at room temperature)
  • lemon zest from 2 lemons
  • 2-3 tbsp lemon juice
  • 1 cup blueberries * (frozen or fresh)


  • Preheat the oven at 190°C.
  • In a large bowl, mix the flours, baking soda, baking powder, sugar and mix well with a fork or a whisk.
  • Whisk the oil / butter, vanilla extract, eggs and milk in another bowl. Add the lemon zest and lemon juice, give it a quick whisk and add this to the big bowl of dry ingredients.
  • Gently fold in the blueberries.
  • Line a 12 cup muffin tin with paper liners or grease them well with butter.
  • Divide the batter between the 12 muffin holes. If there's any extra, make in the next batch, or bake a baby cake with left over batter.
  • Bake for 15-20 minutes until the tops are golden brown.