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What We're Eating : Lemon and Blueberry Muffins

20th June 2014 | Posted in Recipes by Ben Boughtwood


Take blueberry muffins to the next level with a delicious lemon and yoghurt filling. Great as a little afternoon treat or share with the family at meal times.

This recipe makes 12 muffins and will take around 1 hour to prepare and cook, so let's get started......


  • 100g of Butter
  • 250g of Self-raising Flour
  • 1 Teaspoon of Bicarbonate of Soda
  • 100g of Golden Caster Sugar (plus 2 teaspoons for sprinkling)
  • 100g of Blueberries
  • 1 Lemon (zest only)
  • 2 Free Range Eggs
  • 150ml of Low-fat Natural Yoghurt
  • 2 Tablespoons of Milk
  • 12 Teaspoons of Lemon Curd

Preparation Method

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12 hole muffin tin with papper cases.
  2. Melt thebutter in a small pan over a low heat then set aside to cool for a few minutes.
  3. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest.
  4. Beat the eggs with a whisk until smooth and the beat in the yoghurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
  5. Devide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar.
  6. Bake for 20 minutes or until well risen and golden-brown. 
  7. Serve warm, or allow to cool on a wire rack. (The lemon curd will be hot, so don't eat as soon as they come out of the oven.) Enjoy!


Courtesy of BBC Food and The Hairy Bikers.


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