Lemon Blueberry Muffins

Lemon blueberry muffins are fun and easy to make. In just over 30-minutes you'll have eight delicious large muffins stuffed full of blueberry goodness!

Course Home Baking

Cuisine American

Prep Time 15

Cook Time 20

Servings

Calories 172kcal

Author Neil

Equipment

Ingredients

200 g self-raising flour
2 teaspoon baking powder
75 g caster sugar
110 g blueberries
2 eggs
50 ml vegetable oil
50 ml Greek yogurt 0% fat
Zest and juice of one lemon

Metric - US Customary

Instructions

Pre-heat oven to 200C / Fan 180C
Line muffin tray with 8 paper cases.
Sieve flour into a large mixing bowl, add the baking powder then stir in the sugar and blueberries.
In a smaller Pyrex mixing bowl, whisk the eggs, vegetable oil, yogurt and zest and juice of lemon together.
Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
Divide the mixture equally between the 8 paper cases.
Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a skewer (which should come out clean) to check they are cooked.
Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.

Nutrition