Preparation time: 15 minutes;  Cooking time: 25-30 minutes; Makes: 12 muffins

Ingredients

• 250g (2 cups, 9oz) all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda (bicarbonate of soda)
• ¼ teaspoon salt 
• 100g (½ cup, 3.5oz) sugar
• 1¼ cup blueberries
• 100g (3.5oz, 1 stick, 7 tablespoons) unsalted butter butter, melted, and cooled slightly
• 160ml (2/3 cup) plain yoghurt
• 2 tablespoons milk
• 2 large eggs
• 1 lime zest (rind) -you can use lemon if you prefer
• ¼ cup blueberries, extra, for topping
• 1 tablespoon turbinado or coarse grained sugar for topping

Instructions

1. Preheat oven to 360ºF (180ºC) ten minutes before using. Line a 12-hole deep muffin tin with paper cases.
2. Sift the flour, baking powder, baking soda and salt. Stir in the sugar and the blueberries and make a well in the centre.
3. In another bowl whisk together the melted butter, yoghurt, milk, eggs and lime rind. Stir into the well, using a metal spoon, until just combined. Spoon the mixture into the prepared muffin cases. Top with the extra blueberries and sprinkle evenly with the tablespoon of turbinado, or coarse grained sugar.
4. 
Bake for 25-30 minutes or until well risen and golden-brown. Transfer onto a cooling rack.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Muffins at 360°F (180°C) for 28 minutes.
2. These muffins are not very sugary. If you prefer more sugar add ¾ cup sugar.
3. Last Updated: September 25, 2018

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