The blueberry muffin
|125 ml||vegetable oil|
|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|
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.