Moist blueberry lemon muffins

Ingredients for 1 servings:

• 3 eggs, size M
• 200 g sugar
• 2 packets of vanilla sugar
• ½ lemon(s), zest and juice
• 240 g natural yogurt
• 8 tbsp oil, neutral
• ¼ tsp salt
• 200 g flour
• 2 tsp baking powder
• 225 g blueberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

for 12 – 18 muffins

Preheat the oven to 200°C top/bottom heat (180°C fan-assisted). Crack the eggs in a bowl, add the sugar and vanilla sugar. Beat these ingredients for at least 3 minutes until frothy. In a second bowl, squeeze half a lemon and zest the lemon zest, then add the natural yogurt, oil, and salt. Mix everything together and pour into the egg and sugar bowl. Whisk again to ensure everything is evenly distributed. Sift the flour and add it to the bowl along with the baking powder. Whisk everything together until the mixture forms a smooth batter. Wash the blueberries and then fold them into the batter. Pour the batter relatively high into the muffin tin and bake for about 20 minutes. Don’t forget the toothpick test: when no batter sticks to the muffins, they are done and ready to eat. If you like, you can top the muffins with a glaze, such as lemon glaze, after they’ve cooled. Simply sift about 200g of powdered sugar and stir it with 2 tablespoons of fresh lemon juice and 1 tablespoon of hot water until smooth and thick. Pour over the muffins and you’re done. Tip: Taste the batter beforehand to see if you like the lemon flavor. Otherwise, simply add more lemon juice. This batter makes enough for 12-18 muffins.