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Blueberry lemon muffins

Blueberry Lemon and Yoghurt Muffins

Soft moist muffins with lemon blueberry and yoghurt.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 servings
Calories: 271kcal

Ingredients

For the muffins

  • 395g self-raising flour
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon salt
  • 225g caster sugar
  • 65g unsalted butter (softened at room temperature)
  • 65ml vegetable oil
  • 2 medium eggs (whisked)
  • 2 teaspoon vanilla extract
  • 1 teaspoon lemon extract or 3 tablespoon lemon juice
  • 220ml natural yoghurt
  • 30ml full fat milk
  • 165g blueberries

For the icing

  • 30g icing sugar
  • 2 - 3 teaspoon lemon juice

Instructions

  • Preheat the oven to gas mark 4/350oF/180oC and line a muffin tin with 12 muffin cases. To a bowl, add and combine the self-raising flour, bicarbonate soda and salt. Set aside. Add the sugar and butter to a stand mixer bowl fitted with a paddle then cream them together for around 2 minutes. You can also use a handheld mixer or do this by hand.
  • Add the vegetable oil and mix until fully incorporated then mix in the whisked eggs, vanilla extract, lemon, yoghurt and milk. Add in half the dry ingredients that you set aside earlier and mix in well then add the other half of the dry ingredients and fully combine. Gently fold in the blueberries then add the prepared batter to the muffin cases ensuring they are two thirds full.
  • Bake for around 20 minutes or until a cake tester comes out clean. Once baked, leave them in the muffin tin for 15 minutes then gently remove the muffins from the tin in their cases and place on a cooling rack to completely cool. Mix together the icing sugar and the lemon juice then drizzle on top of the muffins. Enjoy.