Lemon and blueberry is a pairing that feels like spring itself, bright, fresh, and gently sweet. The combination has long been used in countryside kitchens, where seasonal ingredients and simple bakes are part of daily life. These muffins follow that tradition.

They’re the kind of thing you’d find cooling on a windowsill in a cottage somewhere, maybe after a morning of tending to the garden or hanging fresh linens on the line. Not fancy or fussy, just familiar and comforting. A way to use what you have on hand: citrus from the pantry, berries from the last harvest, and a few basic staples always stocked in the cupboard.

Recipes like this have been passed around for generations, often scribbled into notebooks with flour-dusted corners. Each family has their own version, some with more sugar, some with streusel topping, others baked in well-worn tins passed down through the years.

This one keeps things simple. A balance of tart lemon and soft, sweet blueberries, baked into a light and tender crumb. Perfect with tea, lovely for breakfast, and just special enough to serve when friends stop by unexpectedly.

It’s a muffin that doesn’t try too hard, and maybe that’s exactly why it feels like home.

Which brings us here, to a tray of warm muffins, a quiet kitchen, and the soft scent of lemon drifting through the air.

Serve warm with a pat of butter or a drizzle of honey, and maybe a second cup of tea. These muffins never last long in my house, but while they do, they make the kitchen smell like sunshine.

Notes:

This recipe makes 12 muffins using a standard cupcake tin.
If using frozen blueberries, don’t thaw them—just toss them in a bit of flour and mix them in frozen.
They freeze well, but they probably won’t last that long.

Let me know if you make them, or tag me if you share them, I’d love to see your batch.

I hope this little bake brings a bit of brightness to your day.

Let spring be sweet. Let it be slow. Let it rise, just like muffins in the oven.

With warmth and flour-dusted joy,
– Autumn