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Blueberry, Lemon and Almond Muffins

Blueberry, Lemon and Almond Muffins

Serves pea 6 Clock icon 20 minutes (plus leaving to rest overnight)
A popular classic, and for good reason, using juicy British blueberries that are now in season. Patience is needed, as you rest the batter overnight, but then you'll be rewarded with freshly baked muffins for breakfast!

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Here's how you do it

  1. Using a hand whisk, cream together the butter and sugar until pale and fluffy.
  2. Slowly add the eggs and mix for a couple of minutes.
  3. Add the flour, salt, baking powder and lemon zest.
  4. Cover in cling and refrigerate overnight.
  5. Preheat the oven to 200C/400F/Gas 6.
  6. Put a square of greaseproof paper into each muffin mould and spoon the muffin mix into each one, filling just over half way. Stud each muffin with about eight blueberries.
  7. Put in the oven and bake for 10 minutes.
  8. Take the tray out of the oven, sprinkle with the almond flakes and bake for a further 10 minutes.


  • 110g plain flour
  • 110g butter
  • 55g golden caster sugar
  • 2 eggs
  • 113g blueberries
  • 1/2 lemon, zest
  • 20g flaked almonds

** From the Larder**

  • 1 1/2 tsp baking powder
  • pinch of salt

Suitable for

  • Vegetarians