Step 1

Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.

Step 2

Wash the blueberries, pat them dry with paper towels, set aside.

Step 3

Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).

Step 4

Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.

Step 5

Add the flour, fold in with a spatula until almost combined (you should still see some streaks of flour in the batter).

Step 6

Add the blueberries (reserve some blueberries to put on top), fold in with a spatula until evenly distributed and there are no streaks of flour visible. Don't overmix the batter.

Step 7

Divide the batter evenly between 12 muffin liners.

Step 8

Put the reserved blueberries on top of the batter, press them in. Sprinkle with brown sugar.

Step 9

Bake for about 25 minutes or until a wooden skewer/cake tester comes out clean.

Step 10

Place on a cooling rack to cool slightly then enjoy!