Lemon and Blueberry Muffins
A firm family favourite, these are great for the back to school lunchboxes.
- 250g flour
- 2 tsp baking powder
- 1 small punnet blueberries
- 1 lemon zest (grate the zest of 1 lemon)
- 100g caster sugar
- 120g natural yogurt
- 3 tablespoons Connacht Gold milk
- 100g Connacht Gold unsalted butter (melt in microwave)
- 2 eggs
- Muffin tray & paper cases
Sieve flour & baking powder into bowl , add sugar, blueberries, lemon zest. (Dry ingredients)
Add melted butter, milk, natural yogurt and eggs to a large jug and mix. (Wet ingredients)
Pour wet ingredients over dry ingredients and beat / mix well.
Add to muffin cases and place in preheated oven 190C for 20 mins.
Decorate top with icing sugar (optional) mixed with water to a thick consistency and decorate with blueberries and some grated lemon zest.
Below you will find a wide selection of recipes that you can make with our delicious Connacht Gold products. Please use the menu selection to find exactly what you’re after.
Adrian Martin is an Irish chef brought up in County Cavan, Ireland. He trained in some of Ireland’s most renowned restaurants including MacNean House and Michelin Star restaurant, Bon Appetite in Malahide where he was head of Pastry.
Sarah lives in the beautiful West of Ireland with her husband and their 5 kids. She began her blog in 2019 to showcase her passion for home improvement and decor and now uses her platform to showcase snippets of daily family life, baking tips and interior inspiration.