Blaubeer-Muffin, Himbeer-Muffin oder Mango-Muffin

These muffins are bursting with blueberries and lemon flavor! The great thing about this recipe is that you can easily use the batter to make blueberry, raspberry or mango lemon muffins. All delicious!

This fabulous recipe uses whole wheat pastry flour, which gives you the whole wheat without weighing the muffins down. Whole wheat pastry flour is milled to a very fine texture and is also lower in protein and gluten. So in the end it gives your baked goods a much lighter and tenderer texture than regular whole wheat flour ever could!

This recipe is courtesy of my dear friend Magali, with whom I have spent many hours savoring and simply enjoying great food, music, wine and laughter. Yes, she is proof of the “French Paradox” – guiltless pleasure. So next time you raise your wine glass, remember enjoyment, pleasure, moderation, and food, and the true meaning to the traditional toast “to your health.” À votre santé.

Blaubeer-Muffin, Himbeer-Muffin oder Mango-Muffin
3.5 from 2 votes

Blueberry Muffins (or Raspberry or Mango Lemon)

Blueberry-raspberry-mango lemon muffins are pure guiltless pleasure.

Course Snack
Category Baking
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Autor Elle


Cinnamon Crumble Topping:

  • 1/2 cup raw cane sugar (100 g)
  • 1/2 cup flour (65 g)
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1/4 cup cold butter, cubed (55 g)

To make the muffins:

  • 1 1/2 cups whole wheat pastry flour, or use all-purpose flour but you could add 1 cup of oat bran (200 g)
  • 3/4 cup maple syrup or brown sugar
  • 2 teaspoon baking powder (I used one with safran)
  • 1/4 teaspoon salt
  • 1 tablespoon organic lemon zest
  • 1/3 cup olive oil (80 ml)
  • 1/3 cup milk or Greek yogurt (80 ml)
  • 1 egg
  • 2 cups fresh blueberries (or 2 cups raspberries or 1 mango)


For the crumble:

  1. In a medium-sized mixing bowl, combine the sugar, flour, cinnamon and salt. Add the cubed butter and, using a pastry cutter (or fork), cut in the butter until the mixture resembles coarse crumbs. Place topping mixture into the refrigerator while you prepare the batter.

To make the muffins:

  1. Preheat oven to 350°F / 180° C.
  2. In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest.
  3. In a small bowl, whisk together the oil, milk, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir together until just combined (over mixing the dough produces dense muffins).
  4. Gently fold in the blueberries (yes your muffins are packed with blueberries!) or the raspberries or the mango.
  5. Bake the muffins 20-22 minutes (if using frozen berries, bake 24-26 minutes instead) until golden.
  6. Allow to cool at least 15 minutes before removing from the pan. Voila, enjoy!

Did you try this recipe?

Then tag @ellerepublic on Instagram and hashtag it #ellerepublic

How did you like it?

Please let me know how this Blueberry Muffins (or Raspberry or Mango Lemon) recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐ or leave me a comment and rate it below.

Did you make any changes to this recipe?

If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).


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