Lemon and Strawberry Muffins

Time for tea!

“A Proper Tea is much nicer than a Very Nearly Tea, which is one you forget about afterwards.” 

(A.A. Milne)


Eating outdoors in the evenings is not feasible at the moment due to the mosquitoes, but in the daytime a breezy area in the shade of our giant fir tree is the perfect spot for afternoon tea… and these muffins are so light and summery they are the ideal bite to serve on a hot afternoon.

Lemon and Strawberry Muffins


  • 280g (2 1/4 cups) plain flour
  • pinch of salt
  • 1 tsp bicarbonate of soda
  • 120g (1/2 cup) sugar
  • 1 egg
  • 240ml (1 cup) buttermilk
  • 60ml (1/4 cup) lemon juice (about 1 large lemon)
  • 90ml (2/5 cup) vegetable oil
  • a few strawberries and/or a few teaspoons of lemon curd

Preheat oven to 190°C (375°F). Prepare 12 to 16 muffin cases. (I like these a little smaller than regular muffins and got 14).

Sift the dry ingredients together. In a separate bowl beat the egg lightly and stir in the buttermilk, lemon juice and oil. Mix into the dry ingredients just enough to incorporate the flour, but don’t overmix. Spoon half into the cases. Then add a dollop of lemon curd and/or a couple of small strawberry pieces. Spoon the rest of the batter over the tops and bake for 20-25 minutes.

To be enjoyed outdoors with a cup of tea… but they taste good indoors too if it’s raining where you are! 😉


Have you been able to eat outdoors this summer?