Mini lemon and blueberry muffins

These mini lemon and blueberry muffins are little bites of sweet perfection! This recipe creates the perfect lunchbox filler or afternoon tea treat

  • 20 mins cooking
  • Makes 24
  • Print
This recipe first appeared in Food magazine issue 57.
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  • 1 1/4 cup self-raising flour
  • 1/2 cup sugar
  • 1/3 cup canola oil
  • 1/3 cup sour cream (or yoghurt)
  • 1/3 cup milk
  • 1 egg
  • grated zest of ½ lemon
  • 3/4 cup blueberries (fresh or frozen)


  • 1
    Preheat the oven to 180ºC. Spray 2 x 12-hole mini muffin pans generously with oil.
  • 2
    Sift the flour into a large mixing bowl. Stir in the sugar.
  • 3
    In a separate bowl, mix together the oil, sour cream, milk, egg and lemon zest and pour into the dry mixture.
  • 4
    Use a spatula or large spoon to mix the ingredients gently and quickly until just combined.
  • 5
    Fold in the blueberries.
  • 6
    Spoon the muffin mixture into the prepared pans. Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean.