Fluffy. Crunchy. Sweet and tart. This mighty muffin recipe has it all! And it is hands-down one of the easiest ones I’ve done. If you’ve got last-minute guests or feel a sugar craving creeping in, these are your guys.
Makes 6 large muffins
75g butter, melted
100g caster sugar
1 shot glass lemon juice (the bottled stuff is fine)
180g natural yoghurt
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
200g plain flour
200g fresh blueberries
6 tbsp Demerara sugar (measure out one by one at the end to top your cooked muffins)
Heat your oven to 185 and line a muffin tray with six muffin cases. I like to spritz a bit of cooking spray into each one to help the case stick in place.
Pour the melted butter into a large mixing bowl with the caster sugar, lemon juice and yoghurt and mix until combined.
Then add the egg and stir well.
Next, fold in the flour. Then the berries. Don’t worry if you squash a few, it adds to the jammy, oozy aesthetic at the end.
Divide the batter between your muffin cases evenly, then top each one with a table spoon of Demerara sugar.
Pop in the oven for 20 minutes. Then turn the tray around and cook for another 5-10. They’re done when they’ve almost doubled in size, have a crisp top (but aren’t too dark) and a chop stick prodded through the top comes out without any cake on it.
Let them cook in the muffin tray for about 10 minutes, then take them out and put them on a wire rack for another 10.
Enjoy with a good strong cuppa!