Comments on: Lemon & Blueberry Muffins!

By: Rachael

Rachael — Sun, 22 Jun 2025 18:17:13 +0000

Love how light and fluffy these are! I am not a lover of muffins as i find them to be stodgy in the mouth but these i can eat all day long! I have a question though i know you have a white chocolate and raspberry muffin recipe but could i use this as a base and swap the blueberries for raspberries and add white chocolate to the mix? I just love this recipe and don’t want to try another and it’s not as good

By: Irina

Irina — Mon, 10 Feb 2025 16:09:54 +0000

I made these last weekend and the icing turned out really thick! I added as much lemon juice as the recipe indicated, but eventually switched to water so it wouldn’t be overpowering!
The muffins, however, turned out delicious! Thank you for the recipe!

By: Trudy

Trudy — Sat, 21 Sep 2024 06:21:22 +0000

I made these and they turned out beautifully but they were very sweet. If I reduce the sugar, will it affect the muffins?

By: Margaret Pullen

Margaret Pullen — Tue, 25 Jun 2024 16:56:49 +0000

Hi Jane,
Can I use oil instead of butter for th lemon and blueberry Muffins?

By: Esther

Esther — Wed, 22 May 2024 11:04:28 +0000

Lovely recipe. I did your triple chocolate muffins recipe recently which turned out well. I wanted a lemon and raspberry muffin recipe so used this one and substituted raspberries for the blueberries. However as raspberries are not as firm as blueberries, the bottom of some of the muffins are a bit delicate and more likely to come apart when removing from the muffin cases. Next time I won’t mix the raspberries through the mixture but put some mixture in the bottom of the case put a couple of raspberries in the middle and then more mixture on top. This works when putting jam in the middle so should hold together better. I have just eaten one and they taste yummy

By: Jane's Patisserie

Jane's Patisserie — Fri, 10 May 2024 09:24:22 +0000

In reply to Louisa Dane. Ah, this will definitely be the oven! It's worth getting an oven thermometer so you can adapt the oven to what it needs x

By: Louisa Dane

Louisa Dane — Wed, 08 May 2024 19:27:00 +0000

I have made these today and they didn’t doom on the or go brown crunchy on top the same with my chocolate ones too! What did I do wrong? Also the cooking time was longer? I do think my oven runs low

By: Linda

Linda — Sun, 28 Apr 2024 05:35:38 +0000

I have made these 4 times now and they turn out perfect every time. Everyone comments that they are the best blueberry muffins they have ever tasted and there are never any left over! Thank you Jayne for another fabulous recipe.

By: Julie jeffery

Julie jeffery — Tue, 08 Aug 2023 12:25:46 +0000

What a lovely blueberry muffin. The next day I wanted to use up some glacier cherries I had left so decided to use your muffin recipe as a base. I added the cherries some vanilla and almond essence and topped with dessicated coconut. Tasted like a kind of Bakewell muffin. They cooked lovely and tasted great. Have you made this combination before. I don’t even know if it goes together. Thank you

By: Jane's Patisserie

Jane's Patisserie — Tue, 09 May 2023 08:37:23 +0000

In reply to M. Hiya! Generally 15-20g would work well!

By: M

Sun, 07 May 2023 16:31:35 +0000

Thanks for this great recipe. I was wondering would using
Freeze dried blueberries work instead of fresh? If so how much?

By: Jane's Patisserie

Jane's Patisserie — Thu, 30 Mar 2023 12:06:13 +0000

In reply to Danielle. HIya! You can absolutely leave them out, though you may end up with 2 less muffins because of the weight difference. Hope this helps! x

By: Danielle

Danielle — Sun, 26 Mar 2023 22:28:30 +0000

Heya jane I want to make these for my daughter she doesn’t like blueberries can I leave them out? Or would the quantities not work with out. Thanks xx

By: Faz

Faz — Fri, 02 Dec 2022 13:00:56 +0000

Made this with coconut sugar instead and it was delicious. Just wish I added a bit more lemon juice. Also adding granulated sugar on top is definitely worth it.