Preparation Time: 10-15 mins | Cooking Time: 15-20 mins | Serves: 4-6
Heat oven to 210 degrees or 190 degrees for fan oven.
Line 8 standard-size muffin tins with cases.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
In another bowl add the oil, egg, milk, yogurt and vanilla and whisk.
Add the wet mixture to the bowl with dry ingredients then use a fork to combine together. The mixture should be nice and thick.
Gently fold in the blueberries.
Divide the mixture between the muffins cases
Bake muffins 15 to 20 minutes or until tops are no longer wet and a skewer comes out clean.
Leave to cool in the tin for 5 minutes then Transfer to a cooling rack.
Whilst the muffins are cooling make the lemon drizzle icing.
Sift the icing sugar into a bowl and add the lemon zest and juice.
Stir until smooth.
Use a fork to drizzle the icing over the cooled muffins.
Enjoy served with a good cup of tea!
Some evenings are worth slowing down for. This summer at Blacker Hall Farm, we’re opening the Courtyard for a series of relaxed outdoor evenings built around fresh food cooked over fire, seasonal produce and live performances from local musicians.
Join us on Saturday 1st & Sunday 2nd August for a weekend celebrating the very best of Yorkshire. There are some things Yorkshire does better than anywhere else. Great food. Skilled craftspeople. Proud local businesses. Warm hospitality...
Father's Day is often a reason to gather around the table and enjoy food that's been chosen and prepared with care. For many families, that means steak.
0 comments