Lemon and blueberry muffins
Method
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Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.
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Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.
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Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
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Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
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Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)
Ingredients
- 100g/4oz butter
- 250g/9oz self-raising flour
- 1 tsp bicarbonate of soda
- 100g/3½oz golden caster sugar, plus 2 tsp for sprinkling
- 100g/3½oz blueberries
- 1 lemon, zest only
- 2 free-range eggs
- 150ml/5fl oz low-fat natural yogurt
- 2 tbsp milk
- 12 tsp lemon curd
Shopping List
Lemon and blueberry muffins
Fruit and vegetables
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Cooking ingredients
Dairy, eggs and chilled
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