The blueberry muffin

Recipe from: 17 December 2013
recipes baking muffins

Ingredients 10
Servings 2
Minutes 00:20


Serving Change
  • 125
    vegetable oil
  • 125
  • 2
  • 1
    small tub (+ – 175 ml) plain yoghurt
  • Juice and zest of 2 lemons
  • 500
    cake flour
  • 2.5
    bicarbonate of soda
  • 15
    baking powder
  • pinch of salt
  • 125
    fresh blueberries


Preheat the oven to 200ºC.

Beat the oil and sugar together. Add the eggs and beat until light and creamy.

Stir in the yoghurt, juice and zest.

Sift dry ingredients together in a separate bowl. Add the berries and coat well with the flour mixture (this allows them to be more evenly dispersed into the mixture).

Fold the dry mixture into the egg mixture until well combined. Try not to over mix.

Spoon into a well-greased muffin tin (fill them just over 3/4 full)

Bake for 15 – 20 minutes.

Best served slightly warm.

Lasts up to 5 days in an airtight container.

TIP: you can use thawed frozen berries.

Recipe by Carey Boucher Erasmus (@bitsofcarey) and published in Crush online magazine.

Read more on: muffins  |  holiday  |  recipes  |  baking

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.