Ingredients

Steps

• Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
• Sift flour and bicarbonate of soda into a bowl, then stir in sugar, blueberries, and lemon zest.
• Beat eggs until smooth, then whisk in yoghurt, milk, and oil.
• Stir the wet ingredients into the flour mixture with a metal spoon until lightly mixed.
• Divide the batter between cases and bake for 16–18 minutes until golden.
• Transfer cupcakes to a wire rack to cool completely.
• Mix icing sugar and lemon juice until smooth and runny.
• Drizzle icing over cooled cupcakes and let set for 30 minutes before serving.