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Lemon & Blueberry Muffins

There's a lot more to eye nutrition than just carrots... as part of 'National Eye Health week', we have tried and tested a couple of recipes which contain some ingredients that are brilliant for your eye health. They're not only delicious, but also quick and simple to make and can be enjoyed by the whole family! Give them a try..

Take blueberry muffins to the next level with a delicious lemon and yogurt filling.


100g/4oz butter

250g/9oz self-raising flour

1 tsp bicarbonate of soda

100g/3½oz golden caster sugar, plus 2 tsp for sprinkling

100g/3½oz blueberries

1 lemon, zest only

2 free-range eggs

150ml/5fl oz low-fat natural yogurt

2 tbsp milk

12 tsp lemon curd


Preheat the oven to 200C/400F/Gas 6. Line a 12-hole deep muffin tin with paper cases.

Melt the butter in a small pan over a low heat then set aside to cool for a few minutes.

Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.

Beat the eggs with a large whisk until smooth then beat in the yogurt, milk and melted butter until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.

Divide the batter between the muffin cases. Place a teaspoon of the lemon curd on top of each one and sprinkle with the remaining sugar. Bake for 20 minutes or until well risen and golden-brown. Serve warm or allow to cool on a wire rack. (The lemon curd will be very hot, so don’t eat as soon as they come out of the oven.)


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