Blueberry and lemon yoghurt muffins
A muffin batter improved by yoghurt — moister crumb, gentle tang. Studded with NZ blueberries when in season (frozen any time of year), perfumed with lemon zest. Freeze a tray, eat on rotation.
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The Method
7 steps-
1
Heat the oven to 180°C fan-forced. Line a 12-cup standard muffin tin with paper cases.
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2
In a large bowl, whisk the flour, sugar, baking powder, bicarb, salt, and lemon zest.
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3
In a jug, whisk the eggs, yoghurt, milk, melted butter, and vanilla until smooth.
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4
Pour the wet into the dry. Fold with a spatula until just combined — leave lumps.
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5
Tip the blueberries on top and fold through with two or three more strokes. Don't beat — the fewer movements, the lighter the muffin.
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6
Spoon into the cases, filling almost to the top. Sprinkle each with a generous pinch of raw sugar.
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7
Bake 20-22 minutes until risen and a skewer comes out clean. Cool 5 minutes in the tin before lifting onto a rack.
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vegetarian muffins baking make ahead freezer friendly blueberries lemon family kid friendly sweet
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