Perfect with a cuppa, or freeze them for lunchbox fillers.
There’s nothing quite like sitting down with a cup of tea and something freshly baked and still warm. These muffins are just the ticket and the lovely lemon-spiked flavour adds a little sunshine to a dreary autumnal afternoon.
LEMON & BLUEBERRY MUFFINS
Makes 12 muffins
- zest of 2 lemons
- 100g butter, melted
- 2 eggs
- 1 cup Greek yoghurt
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup frozen blueberries
Preheat the oven to 180°C and line a 12-hole muffin tin.
Stir the lemon zest into the melted butter.
In a large bowl, whisk the eggs before adding the yoghurt, milk, vanilla extract, sugar and the melted butter and zest mix. Whisk again to combine.
Add the flour, baking soda and blueberries and mix until just combined – over-mixing will overdevelop the gluten in the flour, making the muffins dense and doughy.
Spoon the mixture into the muffin tins and bake for 18 minutes or until a skewer inserted into the middle of a muffin comes out clean.
These muffins freeze well. Simply put into a sealable plastic bag and pop them in the freezer. I put frozen muffins into my kids’ lunchboxes and by the time morning tea rolls around, they’re ready to eat.