Quick recipe finder Lemon and blueberry muffins 
Take blueberry muffins to the next level with a delicious lemon and yoghurt filling.
By The Hairy Bikers From Hairy Bikers’ Best of British
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
Method
Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.
Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.
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.
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.
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.)
Related Recipes
Icelandic breaded lamb chops with spiced red cabbage
Gruyère and courgette muffins
This recipe is from…
