- 300g plain flour
- 2 level tsp baking powder
- 175g caster sugar
- 1 lemon
- 100g melted butter
- 150ml natural low-fat yogurt
- 100ml milk
- 2 large eggs
- 225g blueberries
Pre-heat the oven to 190C/170C Fan/Gas 5. Line a muffin tray with 12 muffin cases.
Sift the flour and baking powder into a bowl. Stir in the sugar and the lemon zest.
In another bowl, lightly beat together the butter, yogurt, milk and eggs.
Add the liquid to the flour mixture and stir until just mixed. Stir in the blueberries – don’t stir too much.
Divide among the muffin cases and bake for 25 minutes.