Blueberry Lemon Muffins with Caramel Drizzle

Recipe (makes 12 muffin size cakes):


195g Plain flour

1 teaspoon Baking powder

1/4 teaspoon Bicarbonate of Soda

A pinch of Salt

125ml Vegetable/Sunflower oil

160g Brown Sugar (light)

1 Large egg

125ml Greek yoghurt

Zest 1 lemon

1 tablespoon Lemon juice

125g Blueberries

2 tablespoons Caramel sauce


  1. Pre-heat oven to 170C or Gas mark 3. Put cupcake/muffin cases in a cupcake tin.
  2. Mix flour, baking powder, bircarbonate of soda and salt in a bowl and set aside.
  3. In another bowl combine oil, sugar, egg, yoghurt, zest and lemon juice and whisk until smooth.
  4. Add the blueberries to the flour and stir.
  5. Add the dry ingredients to the wet ingredients and mix until just combined (try not to overmix).
  6. Pour into your cupcake/muffin cases and bake for about 20 minutes. They are cooked when a toothpick inserted comes out clear.