Name: The blueberry muffin
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 125 ml vegetable oil; 125 ml sugar; 2 eggs; 1 yoghurt; lemons zest and juice; 500 ml flour cake; 2.5 ml Robertson's bicarbonate of soda; 15 ml Robertson's baking powder; salt just a pinch; 125 g blueberries fresh

Recipe Disclaimer

Tap for method

Ingredients (10)

125 ml	vegetable oil
125 ml	sugar
2	eggs
1	yoghurt
	lemons — zest and juice
500 ml	flour — cake
2.5 ml	Robertson's bicarbonate of soda
15 ml	Robertson's baking powder
	salt — just a pinch
125 g	blueberries — fresh

Tap for ingredients

Method:

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.