1 ½ cups (220g) self-raising flour
1 tsp ground cinnamon
½ cup (125g) caster sugar
125g unsalted butter, melted and cooled
2 large eggs, at room temperature
200g vanilla yoghurt or buttermilk with ½ tsp vanilla extract
1 tsp finely grated lemon rind
1 punnet (125g) blueberries
For best results use a KitchenAid® Hand Mixer.
Preheat oven to 200C (180C fan forced).
Place flour, cinnamon, salt and sugar into a large mixing bowl. Attach the turbo beaters to the hand mixer. Place the beaters into the dry mixture and turn to speed 2. Combine the dry ingredients.
Turn off the hand mixer. Add the butter, eggs, vanilla, yoghurt and lemon rind. Add the beaters to the bowl, turn to speed 7 and mix 12 - 15 seconds until just combined. Add the blueberries and gently mix on speed 2, don’t over mix.
Divide the batter evenly between the 12 x KitchenAid muffin pans (1/3 cup). Bake on the centre shelf for 12-15 minutes or until golden and firm. Cool for 5 minutes before removing from muffin pan to a cooling rack.
Recipe may be successfully halved to make 6 muffins.