Blueberry and Lemon Cupcake Muffins

Summer baking is the best kind of baking. It doesn’t require loads of kneading, rolling, additions or fatty stuffs. You can make things in no time and they can be as refreshing as they are filling. Healthier, sometimes, than their winter friends. Here’s how to make these summertime breakfast-come-afternoon-tea-treats.

Ingredients: (makes 12 to 16)

300g self raising flour

1/2 tsp salt

75g caster sugar (plus extra for scattering)

150g Greek yoghurt (full-fat/half-fat whatever you fancy)

150ml milk (whole or semi-skimmed works best)

1 egg, beaten 

1 lemon, zest and juice

1/2 tsp vanilla extract

75g margarine/ butter, melted and cooled

150g blueberries

How to make them:

  1. Preheat oven to Gas mark 6/ 200oC. Line a muffin tin with 12 cases.
  2. Mix the flour, salt and sugar in a bowl. In a jug, beat the egg, Greek yoghurt, cooled margarine and milk together. Combine the two mixtures using an electric whisk.
  3. Once fully combined, add the lemon zest and juice, and vanilla extract. Stir in the blueberries, making sure the mixture is an even consistency.
  4. Put even amounts of the mixture in each cupcake/muffin case. img_4659-e1532023657444.jpg5.Bake for 25/30 minutes until just golden. Scatter over the extra sugar and allow to cool for 10 minutes for best results. Enjoy.


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