Blueberry Muffins
By Cook Express
Published on 18 April 2022
Variation
Use raspberries in place of blueberries, or orange zest instead of the lemon.Cook's NotesThe muffins are best eaten warm, soon after making, or on the day they're made.Time and servings
35 minsTotal time
15 minsPrep time
20 minsCooking time
Ingredients
- 250 g of self-raising flour
- 1 pinch of salt
- 75 g of caster sugar
- 1 lemon, finely grated zest
- 2 large of eggs, lightly beaten
- 50 g of butter
- 1 tsp of baking powder
- 250 g of plain yogurt
- 250 g of blueberries
Method
Step 1
Preheat the oven to 200°C (400°F/Gas 6). Line a muffin tin with muffin cases. Melt the butter in a small pan, then leave to cool. Sift the flour into a large bowl, mix in the baking powder, sugar, lemon zest (if using), and a pinch of salt, then make a well in the centre.Step 2
Mix the yogurt, eggs, and cooled melted butter together in a large jug, then pour into the dry ingredients, along with the blueberries. Mix until just combined, but don’t over-mix or the muffins will be heavy. Don’t worry if there are a few lumps left in the mixture.Step 3
Spoon evenly into the muffin cases and bake for 20 minutes, or until risen and golden. Cool in the tin for 5 minutes, then serve warm or leave to cool.