Lemon & Blueberry Muffins
Prep time: 35 mins | Serves: 12
Ingredients:
250g plain flour
10g baking powder
2g bicarbonate of soda
2g sea salt
150g caster sugar
Zest of 2 lemons (approx. 5g)
120g unsalted butter, melted and cooled
2 medium eggs (approx. 110g without shells)
150g natural yoghurt
40g fresh lemon juice
5g vanilla extract
180g fresh blueberries
10g plain flour (for tossing blueberries)
Optional Lemon Glaze:
80g icing sugar
20g lemon juice
Method:
Preheat your oven to 190°C (fan 170°C). Line a 12-hole muffin tin with paper cases.
In a large bowl, whisk together the plain flour, baking powder, bicarbonate of soda and sea salt.
In a separate bowl, rub the lemon zest into the caster sugar using your fingertips. This releases the essential oils and intensifies the lemon flavour.
Add the melted butter to the lemon sugar and whisk well.
Add the eggs one at a time, whisking until smooth. Stir in the yoghurt, lemon juice and vanilla extract.
Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix — a few small lumps are fine.
Toss the blueberries in 10g plain flour to prevent them sinking, then fold gently into the batter.
Divide the mixture evenly between the muffin cases, filling each about ¾ full.
Bake for 18–22 minutes until risen, lightly golden and a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 5 minutes, then transfer to a wire rack.
If making the glaze, whisk the icing sugar and lemon juice together until smooth and drizzle over the cooled muffins.
Taste and adjust next time if needed — extra zest for punch or a pinch more sugar for sweetness.
Storage:
Store in an airtight container at room temperature for up to 2 days. Best enjoyed fresh on the day of baking. Suitable for freezing (without glaze) for up to 1 month.
