Blueberry, Yogurt and Lemon Muffins

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12 muffins

This recipe is really more like a cup cake than a muffin, i still use butter instead of vegetable oil.

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Ingredients

  • 2 cups plain flour
  • 2 teaspoons baking powder
  • 1 cup raw caster sugar
  • 3 eggs
  • 1 heaped teaspoon lemon zest
  • 1/4 cup lemon juice
  • 125g butter- melted
  • 1 teaspoon vanilla
  • 2 cups freash blueberries
  • 1/2 cup vanilla yogurt

Instructions

  • 1. Pre heat oven 180 degrees
  • 2. prepare a cupcake / muffin tray tray with 12 linings
  • 3. In one bowl add flour, baking powder and sugar. mix well and stand aside
  • 4. In another bowl add the yogurt and eggs and gently mix with a hand beater until combined - don't over beat
  • 5. Add your vanilla and mix
  • 6. Add your melted butter and mix
  • 7. Add your dry ingredients into your wet and mix well for about 1-2 minutes.
  • 8. Finally add your lemon juice and zest to the mixture
  • 9. Finally stir in your blueberries
  • 10. Evenly pour the batter into the 12 muffin cases and bake for 15 minutes. If they are not yet ready put back in the oven for another 5 minutes.
  • 11. Allow to cool

Instructions

  • 1. Pre heat oven 180 degrees
  • 2. prepare a cupcake / muffin tray tray with 12 linings
  • 3. In one bowl add flour, baking powder and sugar. mix well and stand aside
  • 4. In another bowl add the yogurt and eggs and gently mix with a hand beater until combined - don't over beat
  • 5. Add your vanilla and mix
  • 6. Add your melted butter and mix
  • 7. Add your dry ingredients into your wet and mix well for about 1-2 minutes.
  • 8. Finally add your lemon juice and zest to the mixture
  • 9. Finally stir in your blueberries
  • 10. Evenly pour the batter into the 12 muffin cases and bake for 15 minutes. If they are not yet ready put back in the oven for another 5 minutes.
  • 11. Allow to cool

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