The blueberry muffin

12 servings Prep: 20 mins, Cooking: 15 mins
Rate this recipe
A burst of blueberries and lemon zest.

By Food24 June 17 2014
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

125 ml vegetable oil
125 ml sugar
2 eggs
175 ml yoghurt
lemons — zest and juice
500 ml cake flour
2.5 ml Bicarbonate of soda
15 ml Baking powder
salt — just a pinch
125 g blueberries
Tap for ingredients
Tap for ingredients


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.