- 200g plain flour
- 150 g granulated sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 80 ml vegetable or sunflower oil
- 1 large egg
- 80 ml milk
- 40 ml natural yogurt
- 1 1/2 tsp vanilla extract
- 250g fresh blueberries
- 225g icing sugar
- 1 lemon zested and juiced
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!