Ingredients

• 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

Directions

• 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.)