Blueberry and Lemon Muffins
Our Blueberry and Lemon Muffins are great as a guilt-free breakfast treat because of their reduced sugar content. They’re so simple to make and packed with the natural goodness of goats’ milk.
300g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
Zest of 1 lemon, grated
150ml maple syrup
2 large eggs
125ml sunflower oil
250ml St Helen’s Farm Natural Goats’ Milk Yogurt
60ml St Helen’s Farm Goats’ Milk
Demerara sugar (optional)
Pre-heat the oven to 200˚C/fan 180˚C/gas 6. Line the muffin tin with 12 muffin cases.
Sift together the flour, baking powder and bicarbonate of soda, add the grated lemon zest.
Whisk together the maple syrup, eggs, sunflower oil, yogurt and milk. Stir the mixture into the dry ingredients mix, do not overmix. Fold in the blueberries.
Spoon the mix into muffin cases. For more sweetness, sprinkle with demerara sugar.
Bake for approx. 20 minutes until light golden brown.
Cool on a wire rack.