Yoghurt, Lemon and Blueberry Muffins


These delicious muffins are perfect for any naughty weekend brunch or mid-morning treat with coffee. The hint of lemon in the blueberry and yoghurt sponge is truly scrumptious. They are also ridiculously easy to make…

…so here’s how (makes 12)*:

  • 100g butter, melted
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 100g golden caster sugar
  • 125g fresh blueberries
  • zest of 1 lemon
  • 2 large eggs, beaten
  • 150ml whole milk natural yoghurt (I love Yeo Valley Natural Yoghurt)
  • 2 tbsp milk



Preheat the oven to 200C (180C fan) and line a muffin tin with muffin cases. Sift flour and bicarb into a large bowl and add sugar, blueberries and lemon zest. Make a well in the centre and pour in beaten eggs, yoghurt, milk and melted butter. Mix until well combined. Spoon into muffin cases and bake for 20-25 minutes until golden-brown. Leave to cool.







* Recipe adapted from BBC Good Food.

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