The trick to making blueberry muffins

• 18 February 2022, 6:00am
• From Spectator Life

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Alexander Larman

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Takes: 10 minutes, plus cooling

Bakes: 30 minutes

75g salted butter, melted and cooled a little

100g caster sugar

200g yoghurt

1 lemon, zested

1 egg

200g self raising flour

250g frozen blueberries

Handful demerara sugar

1. Heat oven to 180°C. Using muffin cases, line a 9-hole muffin tin.

1. In a large bowl, weigh out the self raising flour. In a smaller bowl, mix the butter, yoghurt, egg, sugar, and lemon zest. Combine the two bowls, and fold in the berries.

1. Divide between the nine muffin cases, and sprinkle each muffin generously with demerara sugar.

1. Bake for half an hour, until the muffins are golden and puffed and, when pressed gently with a finger, spring back. Allow to cook for fifteen minutes in the tray, then transfer the muffins in their cases to a cooling rack.