Fresh, zesty, and full of juicy bursts of blueberry, these muffins are the perfect way to brighten your morning. They’re easy to make and even better enjoyed warm from the oven.
Makes 12
INGREDIENTS:
- 1 ½ cups plain flour (+ 1 tbsp extra)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened greek yoghurt
- ½ cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- ½ cup oil
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1 ½ cups blueberries, frozen, rinsed and patted dry
INSTRUCTIONS:
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Preheat the oven to 180℃. Grease a standard 12 cup muffin tray.
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In a large bowl combine 1½ cups flour, the baking powder and salt.
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In another bowl, whisk together the yoghurt, sugar, eggs, lemon zest, lemon juice, vanilla essence and oil.
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Add the wet ingredients to the dry ingredients and mix gently until just combined.
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In a small bowl toss the blueberries with the remaining 1 tbsp of flour. This will stop the blueberries from sinking to the bottom of each muffin when cooking.
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Very gently fold the blueberries into the batter, really try to avoid mixing too much
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Spoon the batter evening across the 12 cups in the muffin tray and bake for 25-30 minutes until a skewer comes out clean.
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Remove from the oven and let the muffins sit for 5-10 minutes before transferring to a wire rack
