An easy recipe for blueberry muffins that can be done all year round. Quick to prepare, easy to make and reach in flavour that brings summer every time!
preparation: 15 minutes
making: 30 minutes
total: 45 minutes
servings: 18 muffins
nutrition: 235 calories per serving
- 2 eggs
- 200g natural Greek yoghurt
- 190ml sunflower oil
- 300g self-raising flour how to?
- 1 tsp vanilla extract
- a pinch of salt
- 2 tsp of baking powder
- ½ small lemon, zest and juice
- 350g of frozen blueberries
- 180g of sugar
- 100g of icing sugar how to?
- 1 tbsp of lemon juice
- 3 tbsp of water
Preheat the oven to 175C with a fan.
Prepare the muffin tray and cupcake cases.
Place the eggs into the mixing bowl and using a hand whisk beat them for a while.
Add sugar and beat together for about 5 minutes until sugar is dissolved.
Add Greek yoghurt, oil, vanilla extract and salt and beat together until well combined.
Sift the flour with baking powder and add to the mixture gradually, stirring between each addition.
Add lemon juice and zest to the dough and mix.
Finally, add frozen blueberries and gently but quickly stir into the dough.
Use a spoon to fill the bun cases with dough. Put them into the oven and bake for 30 minutes.
From the recipe you shall be able to get 18 muffins. Depending on the size of the oven and muffin cases you may need to split the baking into portions.
Take the muffins out of the oven and let them cool down naturally.
In the meantime prepare the icing.
Combine icing sugar with a spoonful of lemon juice and 3 spoons of water.
Stir until the consistency of a cream.
Put your icing into the piping bag and once decorate the cupcakes.
It’s taking 30 minutes of baking a tray of 12 muffins.
At the peak of the season, you can try to use fresh blueberries instead of frozen ones.