1 tsp bicarbonate of soda
75g golden caster sugar
ﬁnely grated zest of 1 unwaxed lemon
2 large eggs
150ml low-fat natural yoghurt
2 tbsp semi-skimmed milk
50ml sunﬂower oil
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100g icing sugar
4–4½ tsp fresh lemon juice
Preheat the oven to 200ºC. Line a 12-hole deep muﬃn tin with some non-stick paper cases or folded squares of baking parchment.
Sift the ﬂour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the ﬂour mixture with a large metal spoon until very lightly mixed.
Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.