Name: Blueberry Lemon and Yoghurt Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 395g self-raising flour; ½ tsp bicarbonate soda; ½ tsp salt; 225g caster sugar; 65g unsalted butter ((softened at room temperature)); 65ml vegetable oil; 2 medium eggs ((whisked)); 2 tsp vanilla extract; 3 tbsp lemon juice (from a fresh lemon); 1 tsp lemon extract (optional); 220ml natural yoghurt ((room temperature)); 30ml full fat milk ((room temperature)); 165g blueberries; 30g icing sugar; 2 - 3 tsp lemon juice

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This recipe makes a batch of yummy blueberry lemon muffins. These blueberry lemon muffins are an absolute dream. The recipe is so simple and makes muffins that are soft and moist.

Who doesn’t love a fresh baked muffin! Well, I’m not sure about everybody else but I definitely do. If you love lemony desserts then you must try this blueberry lemon muffin recipe. This recipe is perfect to use up any fresh blueberries you may have left over.

The muffins are made with a lemon batter which includes the blueberries. Once the muffins bake, they are finished off with a lemon flavoured icing drizzled on top which makes them even more delightful.

These lemon blueberry muffins go perfectly with a lovely cup of tea or coffee and you can enjoy these muffins for breakfast or as an after dinner treat.

Ingredients for Blueberry Lemon and Yoghurt Muffins

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

For the muffins

Flour - I use self-raising flour for this recipe.
Bicarbonate soda - also known as baking soda.
Salt - I use fine sea salt.
Sugar - use caster sugar also known as superfine sugar.
Butter - unsalted butter softened at room temperature.
Oil - any unflavoured oil such as vegetable, rapeseed or canola.
Eggs - use room temperature eggs.
Vanilla - use vanilla extract or vanilla bean paste.
Lemon - for this recipe I use some lemon extract with the lemon juice for a stronger flavour.
Yoghurt - use natural or Greek yoghurt.
Milk - I use full fat milk.
Blueberries - I use fresh blueberries as frozen blueberries sometimes contain too much water.

For the icing

Icing sugar - also known as powdered sugar.
Lemon juice - squeezed from a fresh lemon.

How to Make Blueberry Lemon and Yoghurt Muffins

1. Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a muffin tin with 12 muffin cases. To a bowl, add and combine the self-raising flour, bicarbonate soda and salt then set aside.

2. Add the sugar and butter to a stand mixer bowl fitted with a paddle then cream them together for around 2 minutes. You can also use a handheld mixer or do this by hand. Add the vegetable oil and mix until smooth then mix in the whisked eggs, vanilla extract, lemon juice, lemon extract, yoghurt and milk.

3. Add in half the dry ingredients that you set aside earlier and mix in well then add the other half of the dry ingredients and fully combine. Gently fold in the blueberries then add the prepared batter evenly to the muffin cases ensuring they are two thirds full.

4. Bake for around 20 minutes or until a cake tester comes out clean. Once baked, allow them to sit in the muffin tin for 15 minutes then gently remove the muffins from the tin and transfer to cooling rack to completely cool.

5. Mix together the icing sugar and the lemon juice then drizzle on top of the muffins and enjoy.

Nutrition

Storage

These muffins can be stored at room temperature in a airtight container for up to 5 days.

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5 from 1 vote

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Blueberry Lemon and Yoghurt Muffins

This recipe makes a batch of yummy blueberry lemon muffins. These blueberry lemon muffins are an absolute dream. The recipe is so simple and makes muffins that are soft and moist.

Prep Time10

Cook Time20

Total Time30

Yield: 12 servings

Calories: 271kcal