2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup plain Greek yogurt
2 tbsp fresh lemon juice
1 cup fresh or frozen blueberries
½ cup chopped macadamia nuts (roasted or raw)
Set the oven to 190°C and line a 12-cup muffin tin with paper liners.
Whisk flour, baking powder, baking soda, and salt in a bowl. Take a different bowl and beat butter and sugar until fluffy.
Now stir in eggs one at a time followed by vanilla extract. Mix in Greek yogurt until smooth.
Fold the dry ingredients into the wet mixture until well combined. Fold in blueberries and macadamia nuts.
Fill the lined muffin molds with the batter and bake for 18–22 minutes until golden. Serve the muffins with your preferred icing.