Take blueberry muffins to the next level with a delicious lemon and yoghurt filling.


  • 100g/4oz butter

  • 250g/9oz self-raising flour

  • 1 tsp bicarbonate of soda

  • 100g/3½oz golden caster sugar, plus 2 tsp for sprinkling

  • 100g/3½oz blueberries

  • 1 lemon, zest only

  • 2 free-range eggs

  • 150ml/5fl oz low-fat natural yogurt

  • 2 tbsp milk

  • 12 tsp lemon curd


  • 1.

    Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.

  • 2.

    Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.

  • 3.

    Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.

  • 4.

    Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.

  • 5.

    Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 250kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 34g
  • Sugar 14g
  • Sodium 150mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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