Blueberry muffins

MAKES 12

Ingredients:

3½ tbsp butter, melted and cooled slightly

2¼ cups self-rising flour

1 tsp baking powder

6 tbsp granulated sugar

finely grated zest of 1 lemon (optional)

salt

1 cup plain yogurt

2 large eggs, lightly beaten

1½ cups blueberries

Method:

1 Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. Sift the flour and baking powder into a large bowl, then mix in the sugar, lemon zest, and a pinch of salt. Make a well in the center.

2 Mix the yogurt, eggs, and butter in a bowl, then pour into the dry ingredients, along with the blueberries. Fold together lightly, just until combined; don’t overmix or the muffins will be heavy. Don’t worry if a few lumps remain in the batter.

3 Spoon evenly into the muffin cups and bake for 20 minutes or until risen and golden. Cool in the pan for 5 minutes, then serve warm or let cool to room temperature.

variation:

Use raspberries instead of blueberries, or orange zest instead of lemon.

Blueberry muffins