Monday, January 30, 2006

Blueberry Yoghurt Muffins with Lemon Syrup

blueberry yoghurt muffins with lemon syrup© by haalo

I'm a sucker for alliteration and Monday's a good day to prepare some nice muffin treats to tide you over for those first few days of the week. In this case I've gone for a little different look for the muffins and made them using a friand tin.

In honour of the first ever (and possibly only) "Muffin Monday" I'm going kill two birds with one recipe. I promised a use for those blueberries I used in those earlier photos and here it is.

Blueberry Yoghurt Muffins with Lemon Syrup

For the Muffins:
375 grams self-raising flour
200 grams caster sugar
2 eggs
125 grams butter, melted
250ml/1 cup plain yoghurt
½ teaspoon vanilla bean paste
1 punnet blueberries

Lemon Syrup:
½ cup caster sugar
½ cup liquid made from the juice of 1 lemon and enough water to fill the cup

To make the muffins:
Sift flour and sugar into bowl, mixing well to combine.
In another bowl add cooled melted butter, the eggs, yoghurt and vanilla bean paste and whisk lightly to combine.

Make a well in the dry ingredients and add the wet ingredients, being careful not to over-mix. You just want the mixture to amalgamate, it doesn't have to be perfectly blended through.

Fold through the blueberries, be gentle so you don't break them.

Spoon them into a greased and floured muffin tin or you can use muffin cases.

blueberry yoghurt muffins with lemon syrup© by haalo

Bake in moderate oven approximately 20 minutes or until golden.

To make the Lemon Syrup
Add ingredients into small saucepan and put over low heat to slowly dissolve the sugar. Let the mixture reduce for a few minutes. Take off heat and allow to cool slightly.

Adding the syrup to the muffins
Turn muffins onto wire rack. Place rack over lined tray (to catch the excess syrup). Spoon the syrup over each muffin.

Collect drained syrup and return to pan. Repeat process of pouring syrup over each muffin until all the syrup has been absorbed.

You want to add the hot syrup onto hot muffins to ensure that they will absorb the most syrup.

Since the weather has been quite warm of late, I keep these in the fridge. The yoghurt has the effect of keeping them moist. The lemon syrup gives a nice glazed look to the tops.


  1. Oh these look SO GOOD!! Berries and lemon is my favorite flavor combo.

  2. Thanks Sue - they are two great flavours and the syrup just keeps the muffin so moist.


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