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Export 9 ingredients for grocery delivery
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!
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