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Blueberry & lemon zest muffins
These muffins are light, fluffy and dotted with bursts of fresh blueberries – a sweet cafe-style treat for those lazy Sunday afternoons!

Blueberry & lemon zest muffins

Makes: 8 muffins

Ingredients

1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
¼ cup full-cream yoghurt
Zest of 2 lemons
1 cup fresh blueberries

Directions

Preheat your oven to 180°C and line a muffin tray with 8 muffin cases.

Whisk the eggs until frothy, then mix in the melted butter, yoghurt, and lemon zest. Add the cake mix and stir to form a batter.

Divide the batter evenly between the muffin cases and gently press the blueberries into the top of the muffins until they are just underneath the surface – this helps the blueberries from sinking to the bottom of the muffins when baked.

Bake for 25-30 minutes or until a skewer inserted into the center of the muffins comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.

Tip: Finish off the muffins with a lemony glaze by mixing 1/2 cup sifted icing sugar with 2-3 tsp lemon juice. Drizzle over the cooled muffins and allow to set slightly before serving.

Ingredients

1 box NOMU minimakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
¼ cup full-cream yoghurt
Zest of 2 lemons
1 cup fresh blueberries

Directions

Preheat your oven to 180°C and line a muffin tray with 8 muffin cases.

Whisk the eggs until frothy, then mix in the melted butter, yoghurt, and lemon zest. Add the cake mix and stir to form a batter.

Divide the batter evenly between the muffin cases and gently press the blueberries into the top of the muffins until they are just underneath the surface – this helps the blueberries from sinking to the bottom of the muffins when baked.

Bake for 25-30 minutes or until a skewer inserted into the center of the muffins comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.

Tip: Finish off the muffins with a lemony glaze by mixing 1/2 cup sifted icing sugar with 2-3 tsp lemon juice. Drizzle over the cooled muffins and allow to set slightly before serving.

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