Updated: May 13, 2022
Many years ago while I was nannying for a family I had to produce some cakes for all three kids to take into school for a bake sale. Their mother cut out a recipe from one of her magazines and I was introduced to the wonderful flavours of blueberry and lemon together and the kids loved them!
Unfortunately, I lost my copy of that recipe but a couple of years ago I made some different muffins and afterwards decided to tweak the recipe a bit, and these beauties were found.
I often tweak recipes and go by sight and taste rather than exact quantities and have since replaced the lemon with grated apple and some apple juice and added raisins instead of blueberries to make Apple and Raisin muffins.
The mixture in this recipe is a bit thicker than most muffin mixtures but if you feel it is too thick, add a bit more yoghurt or a splash of milk. If you feel it is a bit to runny, add more flour.
250g plain flour
11/2 tsp baking powder
1/2 tsp bicarbonate of soda
75g butter, melted
75g plain Greek yoghurt
Juice of half a lemon
1 tsp grated lemon zest
1 tsp vanilla exctract
A large handful of blueberries
Preheat the oven to 180c fan/200c/Gas mark 6 and line a muffin tin with 12 cases.
Combine the dry ingredients in a large bowl
Combine the wet ingredients and zest in a large jug or bowl. Add the blueberries.
Add the wet ingredients to the dry ingredients and gently stir just enough so everything is combined.
Spoon into the muffin cases and then bake for 15-20 mins until a skewer inserted into the muffin comes out clean.