Lemon Blueberry Muffins

These are proper bakery-style muffins: tall domed tops, a soft lemony crumb and blueberries in every bite. The trick is starting the oven hot, then turning it down – that burst of heat is what lifts the tops.

A simple lemon glaze drizzled over the top makes them look as good as they taste. I bake a batch on Sunday and they rarely survive past Tuesday.

Ingredients

• 280 g (2 1/3 cups) plain flour
• 200 g (1 cup) caster sugar
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine salt
• 180 g (1 1/2 cups) fresh blueberries, plus extra for the tops
• Zest of 2 lemons
• 2 large eggs, at room temperature
• 120 ml (1/2 cup) vegetable oil
• 120 g (1/2 cup) plain yoghurt
• 60 ml (1/4 cup) fresh lemon juice
• 1 tsp vanilla extract

For the glaze

• 60 g (1/2 cup) icing sugar
• 1 tbsp fresh lemon juice

Instructions

1. Heat the oven: Preheat to 220C (425F). Line a 12-hole muffin tin with paper cases.
2. Mix the dry ingredients: Whisk the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Toss the blueberries through so they are coated – this stops them sinking.
3. Whisk the wet ingredients: In a jug, whisk the lemon zest, eggs, oil, yoghurt, lemon juice and vanilla until smooth.
4. Combine: Pour the wet mixture into the dry and fold gently just until no dry flour remains – a few lumps are fine. Overmixing makes tough muffins, so stop early.
5. Fill and bake: Divide among the cases (about three-quarters full), press a few extra blueberries on top and bake for 5 minutes at 220C, then reduce to 180C (350F) and bake 15-17 minutes more. They are done when golden-domed and a skewer comes out clean.
6. Glaze: Cool in the tin for 10 minutes, then drizzle with the icing sugar and lemon juice whisked together.

Tips for the best result

• The hot-start oven gives the bakery-style domed tops.
• Use fresh lemon juice, not bottled – the flavour is much brighter.
• Coating the blueberries in flour keeps them evenly distributed.

Storing and reheating

Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Warm for 10 seconds in the microwave to refresh; freeze unglazed muffins for up to 2 months.

Frequently asked questions

Can I use frozen blueberries?

Yes – use them straight from the freezer and add 1-2 minutes to the baking time.

Why did my muffins come out dense?

The batter was overmixed; fold only until the flour disappears.

Can I skip the glaze?

Yes – the muffins are lovely plain, or swap the glaze for a sprinkle of coarse sugar before baking.