Lemon and Blueberry Muffins
A lot of the sweet treats we've been making recently have been chocolate-based so we decided that we'd try some muffins - starting with lemon and blueberry - but we'll be adding more of our other favourite flavours once we perfect the quantities! Enjoy!
1 small lemon, zested
2 tbsp granulated sugar
360g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp table salt
125ml almond milk
1/2 cup (roughly 4 tablespoons) alpro plain yoghurt
150g granulated sugar
75ml neutral oil
2 small lemons, juiced
1 lemon, zested
2 tsp vanilla extract
1 cup frozen blueberries + 10 blueberries (one for each muffin)
Preheat the oven to 200 degrees celcius.
Zest a small lemon onto a plate and add in 2 tbsp granulated sugar. Using your fingers, mix together so that it creates crumbs ready for topping your muffins - this will give it a crunchy texture. Leave to one side.
Mix the dry ingredients together: flour, baking powder, bicarbonate of soda and salt.
Add in the wet ingredients: almond milk, alpro yoghurt, granulated sugar, oil, lemon zest and juice and vanilla extract.
Using a whisk, bring the ingredients together to form a batter - don't worry about trying to mix out all of the lumps, you don't want to over-whisk it.
Finally, fold in the frozen blueberries.
Using a tablespoon, scoop the batter into muffin cases, making sure they are filled so that they can rise and create the famous muffin top! Sprinkle on the mixture that you made earlier and an extra blueberry on top.
Cook for 25 minutes or until a skewers comes out clean.