Blueberry & Lime Drizzle Muffins


Blueberry & Lime Drizzle Muffins


225g plain flour

2 tsp baking powder

A good pinch of sea salt

100g golden castor sugar

1 medium free range egg, beaten

125g plain yoghurt

125ml milk

55g unsalted butter, melted but not too hot

20ml rapeseed oil

75g blueberries

30g golden castor sugar (for the drizzle glaze)

1 lime (for the drizzle glaze) 

Here’s how

Put the flour, baking powder, salt and sugar in a large bowl and blend together with your hand.

Zest the lime straight into the bowl over the flour.

Add the beaten egg, followed by the yoghurt, and the milk.

Mix together the oil and melted butter together in a jug.

Pour the wet ingredients over the dry. (Do not mix yet).

Add the lime zest and blueberries, then and only them begin to slowly mix them together, stopping as soon as everything is combined – it’s essential not to over-mix or you’ll end up with a very tight heavy muffin mix.

Divide the mixture into a Masterclass Ceramic smart bakeware muffin tin. Don’t worry about putting muffin cases into the tin as the Masterclass ceramic bakeware has a non-stick coating that will allow the muffins to simply pop out when cooked . 

Fill each hole in the tin approximately 3/4’s full so that you get a good rise.

Bake in an oven preheated to 180°C for 20 minutes until golden brown.

While the muffins are baking, mix the lime juice and golden castor sugar to create a glaze. Warm the mixture in the microwave for 15 seconds.

Remove the muffins from the oven and spoon over the lime juice and sugar mix while still warm.