Blueberry lemon zest muffins

Combining two of my favourite fruits into one cupcake is like a treat from heaven. This muffin is my family’s favourite and its usually gone in an instant.


  1. 100ml of grape seed oil
  2. 125g plain self-raising flour
  3. 100g wholemeal self-raising flour
  4. 80g brown sugar
  5. 3 large eggs (at room temperature)
  6. Zest 2 lemons
  7. 100g of blueberries
  8. 1 teaspoon of vanilla essence
  9. 4 tablespoons of non-fat yoghurt or greek yoghurt (about 200g)

Preparation time: 15- 20 min
Oven temperature: Preheat the oven to 180 degrees
Baking time: 15-20 min (or when the muffins turn brown)

Click on the images below for the baking instructions.


4 Comments on “Blueberry lemon zest muffins

  1. Pingback: Blueberry lemon loaf cake | Table for Ting

  2. I have some wholemeal flour I want to use up in baking but I am a bit unsure how! I love the cupcake recipe from the BBC and your adaptation looks delicious.

    • Hi! You can use wholemeal flour and add 0.5 tsp of bicarbonate soda or baking powder into it to replace the wholemeal self-raising flour. I won’t advise you to make the whole muffin out of wholemeal flour because that will make the muffin very dense. Hope this helps:)

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