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Lemon and blueberry muffins

Lemon and blueberry muffins
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 12

Take blueberry muffins to the next level with a delicious lemon and yoghurt filling.

By The Hairy Bikers

From Hairy Bikers' Best of British

Shopping list

Ingredients

Method

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.

  2. Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.

  3. 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.

  4. 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.

  5. 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.)