I have a weakness for muffin recipes when I want a quick but really elegant snack. These blackcurrant and lemon muffins were perfected after several batches: I wanted a soft (not dry) crumb, fruit evenly distributed (not all at the bottom), and a lemon flavor that was clearly present without being bitter.
The blackcurrant and lemon combination is always a winner: the blackcurrant brings a dark, slightly wild fruitiness, while the lemon brightens everything up with its zest. Here, I'm sticking to a very classic muffin base (dry ingredients + wet ingredients, then a quick assembly). It's the simplest technique to avoid overworking the batter: the less you mix, the lighter it is.
To handle the fruit properly, I lightly flour it before adding it. It really helps keep it suspended. And for the lemon, I use as much zest (for the aroma) as juice (for the acidity). If you like muffins with a nice dome, a quick burst of heat at the beginning of baking makes all the difference.
In terms of seasonality, lemon and blackcurrant provide vitamins and antioxidants, resulting in a pastry that stays fresh on the palate. You can prepare them for brunch, afternoon tea, or pack them in a container for the next day: they remain tender and even better once cooled!
Blackcurrant and lemon muffins
4
people14
minutes34
minutes525
kcal48
minutesThese muffins are wonderfully moist, with a zesty lemon zest and bursts of blackcurrant in your mouth. A small golden dome, a tender crumb, and just the right amount of acidity.
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Ingredients
200 g of wheat flour
90g of powdered sugar
8 g of baking powder
1 pinch of salt
2 eggs
100g of plain yogurt
80 ml of neutral oil (sunflower or grapeseed)
90 ml of milk
1 untreated lemon (finely peeled + juice)
150g blackcurrants (fresh or frozen)
1 tablespoon of flour (to coat the blackcurrants)
Equipment that may be useful to you
Preparation steps
- Preheat the oven to 200°C. Place paper cases in 8 muffin tins (or lightly grease the tin if you are not using paper cases).
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder and salt.
- In a second bowl, quickly whisk the eggs with the yogurt, oil, and milk. Add the lemon zest and 25ml of lemon juice, and mix.
- Pour the liquid mixture over the dry mixture. Mix with a spatula just until no flour is visible. The batter should remain slightly lumpy: this is normal, and it's what makes for moist muffins.
- Place the blackcurrants in a bowl, add 1 tablespoon of flour and mix to coat them. Gently fold them into the batter in 2 or 3 movements, without crushing them.
- Distribute the batter into the molds, filling them about 3/4 full.
- Bake for 6 minutes at 200°C, then reduce the temperature to 180°C and continue baking for 16 to 18 minutes. The muffins should be golden brown and a knife inserted into the center should come out almost dry (a few traces of fruit are normal).
- Let it cool for 5 minutes in the mold, then unmold onto a wire rack to cool completely.
📊 Nutritional Information
1 serving (2 muffins, approx. 165g)
| Nutrient | Value |
|---|---|
| Calories | 525 kcal |
| Proteins | 12g |
| Carbohydrates | 71g |
| including sugars | 33g |
| Lipids | 22g |
| including saturated fatty acids | 4g |
| Fibers | 5g |
| Sodium | 330mg |
| Vitamins | |
| Vitamin C | 45% AJR |
| Vitamin B2 | 18% AJR |
| Vitamin B9 | 12% AJR |
| Minerals | |
| Phosphorus | 22% AJR |
| Calcium | 14% AJR |
| Iron | 12% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
For perfectly uniform muffins, weigh the batter and divide it into 8 equal portions (approximately 70–75g per muffin cup). For storage: 2 days at room temperature in an airtight container, or freeze without any problem.
💡 Chef's Tips
To avoid a bitter lemon, finely zest it, avoiding the white pith. If using frozen blackcurrants, incorporate them while still frozen: they hold up better during baking and color the batter less.
🔄 Variations
- For milder muffins: add 1/2 teaspoon of vanilla (extract or powder) to the liquid mixture to round out the acidity of the lemon, but also of the blackcurrant.
- For a crispier recipe: sprinkle the top with a little sugar before baking for a thin, crispy crust.
