Prep
15 min
15 min
Cook
22 min
22 min
Total
37 min
37 min
Yield
12 muffins
12 muffins
Category
Breakfast
Breakfast
Cuisine
British-inspired
British-inspired
These lemon and blueberry muffins are bright, simple and useful for busy mornings. Fresh lemon zest lifts the flavour while Greek yoghurt helps keep the crumb soft.
They are best on the day they are baked, but they also keep well in an airtight container and can be frozen once completely cool.
Ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 100g golden caster sugar
- Finely grated zest of 1 unwaxed lemon
- 2 large eggs
- 125ml milk
- 100g Greek yoghurt
- 75ml neutral oil, such as sunflower oil or rapeseed oil
- 1 tsp vanilla extract
- 150g fresh blueberries
Method
- Heat the oven to 190°C, 170°C fan, gas 5 and line a 12-hole muffin tin with paper cases.
- Put the flour, baking powder, sugar and lemon zest in a large bowl and whisk briefly to combine.
- In a jug, whisk together the eggs, milk, Greek yoghurt, oil and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until only just combined. A few small lumps are fine; overmixing can make the muffins heavy.
- Fold in the blueberries, then divide the batter evenly between the 12 muffin cases.
- Bake for 20 to 22 minutes until risen and golden and a skewer inserted into the centre of a muffin comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.