Smurf Muffin

Preheat the oven to 160 °C (fan) and prepare a muffin tin with paper cases.

Mix the flour, baking powder and baking soda thoroughly in a bowl.

In a second bowl, beat the egg, sugar, oil, finely grated lemon zest and lemon yogurt until frothy.

Colour the mixture a vivid blue using blue food colouring.

Gently fold in the flour mixture briefly, only until no dry flour remains.

Spoon the batter into the cases, filling them about two-thirds full.

Bake the muffins for 20–25 minutes and perform a skewer test towards the end.

Let the muffins rest for 5 minutes, remove them from the cases and cool completely on a wire rack.

Stir powdered sugar with lemon juice into a thick glaze and coat the cooled muffins with it.

Alternatively, pipe a 'cap' of whipped cream onto the muffins.