Blackberry and yoghurt muffins
These blackberry and yoghurt muffins are sharp and zesty, which go well with afternoon tea or morning coffee. I made the muffins with soya yoghurt, but if dairy is not a problem for you, then use normal yoghurt!
Ingredients
Method
- Preheat the oven to 180°C.
- Mix the flour with the baking powder, then add the sugar and lemon zest.
- Mix the eggs with the vanilla and oil. Add the lemon juice to the yoghurt, then add this to the egg mixture. Add this to the flour, combining gently.
- Fold in the blackberries and flaked almonds, if used.
- Spoon the batter into a silicon muffin case or a muffin tin, lined with paper baskets.
- Bake for about 20-25 minutes in the oven until golden brown and an inserted skewer comes out clean.
- Let the muffins cool in their cases for 5 minutes, then transfer them to a wire rack to cool completely.
- When cooled, serve or decorate them to your liking.