Now that we are finally emerging from the dark winter, I thought it was time for something light and summery. These muffins are a cinch to make, and a treat to eat. Not only do lemon and blueberries look good together, they also taste great together. Lemon zest really brings out the flavor of the blueberries and this combination makes for a very light and fruity muffin. These muffins are a great breakfast snack, and are especially good with a dollop of natural yoghurt
Ingredients
- 250g /2 cups all-purpose flour * Can use gluten-free flour
- 2 teaspoons baking powder
- 150g /3/4 cup sugar
- 120g /½ cup of melted butter
- 2 large eggs
- Zest of half a lemon
- 1 tablespoon of lemon juice
- 100g / ½ cup of natural yoghurt
- 1 teaspoon of vanilla extract
- 150g / 1 ½ cups of fresh blueberries
Method
Start by preheating oven to 190 C/ 375 F. Line a 12-cup muffin pan with paper cup cases. Sieve the flour and baking powder into a medium sized bowl. Add the sugar to the bowl and stir with a spoon.
Place the eggs, cooled melted butter, lemon juice, lemon zest, yoghurt, and vanilla into a large bowl and whisk together. Fold the flour and blueberries into the eggs. Don’t over-stir the batter. Divide the batter into the 12 cup cake liners. Place in the oven for 15-20 minutes. Use a skewer to test if the muffins are ready. If the skewer comes out clean, the muffins are done. Remove from the oven and leave to cool in the pan, before placing them on a wire rack.
