Blueberry-Lemon-Muffins

Ingredients for 1 servings:

• 300 g flour
• 2 tsp baking powder
• 120 g sugar
• 55 g butter, melted
• 1 large egg(s)
• 175 g natural yogurt
• 100 ml milk
• 1 lemon(s), zest
• 180 g blueberries, fresh or frozen
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C and line a muffin tin with paper cases. Mix the flour with the baking powder and briefly melt the butter in the microwave. Briefly mix the sugar with the butter, then stir in the egg. Add the yogurt, milk, and lemon zest and stir in. It’s a good idea to take the yogurt and milk out of the fridge beforehand so they’re not too cold. Then stir in the flour mixture and fold in the blueberries with a wooden spoon. This batter will be a bit firm, so fill the prepared muffin tin 2/3 full. Bake in the oven for about 25 minutes, or until the muffins are golden brown. Remove from the oven and let stand in the tin for a few minutes. Cool on a wire rack and dust with powdered sugar before serving. This batter makes 14 muffins.