Lemon blueberry muffins

Ingredients

• 250 g flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 130 g sugar
• 1 lemon, zested and squeezed
• 240 g yogurt
• 60 g oil
• 2 eggs, beaten
• 1 cup frozen blueberries

Instructions

1. Preheat oven to 375 ºF and grease a 12-cup muffin tin.
2. Mix sugar with lemon zest and juice.
3. Add yogurt, oil, and eggs, and mix thoroughly.
4. In another bowl, sift flour, baking powder, baking soda, and salt.
5. Add blueberries to flour and stir until coated.
6. Combine both mixtures and stir until no visible flour remains.
7. Pour into muffin tin and bake 25 to 30 minutes until golden brown.
8. Cool for 5 minutes before removing from muffin tin.

Notes

• Freeze muffins if you won’t eat them within a day. They will keep for a few days at room temperature, but they become unpleasantly sticky.