Ingredients
½ cup granulated sugar
¼ cup water
2 cups blueberries
1 lemon (zested)
1 tbsp. lemon juice

Method
In a heavy-bottomed saucepan, bring sugar and water to a boil until sugar melts.
To the pan add the blueberries, zest of lemon and lemon juice.
Bring to a simmer over medium heat.
Stirring occasionally, simmer until blueberries have burst and the sauce begins to thicken, about 10-12 minutes.
Let it cool to room temperature. The sauce will thicken as it cools.

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Ingredients
¾ cup blueberries
1 cup flour
¼ tsp baking soda
½ cup caster sugar
pinch of salt
½ tsp vanilla essence
¼ cup vegetable oil
1 egg
½ cup yogurt
1 tbsp. brown sugar

Method
Toss your blueberries in a bit of the flour (1 tbsp.).
Mix all your dry ingredients together.
Whisk the oil and sugar together.
Add the yogurt, vanilla extract and egg and mix again until well combined. Fold in the blueberries.
Fill the muffin liners all the way up to the top.
Sprinkle brown sugar over the tops and bake for 18 minutes at 180ºC.

The post Blueberry Muffins appeared first on The Teenager Today.