Lemon, Almond & Blueberry Muffins
Delicious, light and fruity, these moist muffins are very easy to prepare and they taste delicious. I might try them with orange juice and zest one day, as I think the citrus flavour really adds something to the sweet blueberries and toasted almonds. Anyway, give them a try, and let me know what you think, and if you try any variations please share with me – I do love a little experiment in the kitchen!
260g plain flour
160g caster sugar
2 teaspoons baking powder
¼ teaspoon bicarbonate of soda
¼ teaspoon salt
25g ground almonds
50g flaked almonds (plus extra to scatter on top)
Finely grated zest 1 lemon
Juice 1 lemon
1 large egg
125mls natural yoghurt
2 teaspoons vanilla extract
80mls vegetable oil
150g fresh or frozen blueberries
Preheat oven to Gas 6, 200C, 400F, and line a 12-hole muffin tin with paper cases.
Mix all the dry ingredients together in a large bowl. In a separate bowl beat together all the wet ingredients, then add to the dry ingredients and mix until just combined. Add the blueberries and stir through the mixture.
Spoon equally into the muffin cases, then sprinkle a few flaked almonds over the top of each muffin. Bake in the centre of the preheated oven for 20 – 25 minutes until well risen, lightly browned, and when a toothpick inserted into the centre of the muffins comes out clean.
Transfer to a wire rack to cool. If you like a glazed muffin, mix together some butter, icing sugar and lemon juice and drizzle over the muffins before serving – although they are delicious just as they are with just a little-dusted icing sugar.