I love freshly baked muffins. LOVE. Them.

I’ve had a bit of muffin mania the past few months, making them at least once a week. I mix it up. I try new combos and flavours.

Here’s my latest batch: Blueberry Lemon Chocolate.

Easy Blueberry Muffins (with lemon and chocolate)

2 1/2 cups of self-raising flour

3/4 cup caster sugar

1/2 tsp cinnamon (optional)

lemon rind (as much as you can stand grating)

3/4 cup fresh or frozen blueberries (I use organic)

2/3 cup dark chocolate chips or broken melts

1/2 cup sunflower oil

1 egg, slightly beaten

1/2 tsp pure vanilla

1 cup yoghurt – use blueberry, vanilla or lemon- YUMMO

1/4 cup milk or lemon juice

Heat oven to 180. Prepare a 12-cup muffin tin with papers.

Combine the dry ingredients. Add the rind, blueberries and chocolate to the dry.

In a separate bowl, combine the wet ingredients.

Add wet to dry and mix only enough to combine the two. If it’s a bit too dry, add more yoghurt or a bit more milk.

WARNING: Do not add too much extra liquid. This mixture is meant to be very thick.

Spoon mixture into prepared muffin cups. Bake for 20-25 minutes, depends on your oven. I always check them and turn the tray after 15 minutes.

Let cool in tray for 5 minutes before putting muffins on a cooling rack. Let them sit for 10-15 minutes before eating. If they’re too hot when you try to eat them, they’ll stick to the paper.

Enjoy with or without butter.

What’s your favourite muffin flavour? Tell me in the comments.