Lemon and Blueberry Muffins

Vegetarian blueberry muffins with a lemon and yogurt batter, topped with lemon curd and baked until golden-brown.

Baking Vegetarian Blueberries Lemon Muffins

Estimated Nutrition

Calories

214.6

kcal / serving

2575.2 kcal total

Carbs

30.1g

per serving

361.2 g total

Fat

8.8g

per serving

105.6 g total

Protein

3.7g

per serving

44.8 g total

Cook Time

minutes

Serves

muffins

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Self-Rising Flour

tsp

Bicarbonate Soda

100

Golden Caster Sugar

Plus 2 tsp for sprinkling

CondimentsSauces

tsp

Lemon Curd

Dairy

100

Butter

piece

Egg

Free-range

150

Natural Yogurt

Low-fat

tbsp

Milk

Fruits

100

Blueberry

piece

Lemon

Zest only

Method

Preheat the oven to 200°C and line a 12-hole muffin tin with paper cases.

Melt the butter in a pan over low heat and cool for a few minutes.

Sift the flour and bicarbonate of soda into a bowl, then stir in sugar, blueberries, and lemon zest.

Whisk the eggs until smooth, then incorporate yogurt, milk, and melted butter.

Lightly mix the wet ingredients into the flour mixture.

Divide the batter between the cases and top each with a teaspoon of lemon curd and sugar.

Bake for 20 minutes until risen and golden-brown.

Allow to cool on a wire rack before serving.