Skinny lemon cupcakes with drizzly icing
Ingredients
- 200g/7oz self-raising flour
- 1 tsp bicarbonate of soda
- 75g/3oz golden caster sugar
- 100g/3½oz blueberries
- 1 unwaxed lemon, zest finely grated
- 2 free-range eggs
- 150ml/¼ pint low-fat natural yoghurt
- 2 tbsp semi-skimmed milk
- 50ml/2fl oz sunflower oil
- 100g/3½oz icing sugar
- 4 tsp fresh lemon juice
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