If you haven’t already noticed I’m a real chocolate fiend,
to me, if a dessert isn’t chocolate then it’s not dessert. But one area where I
will say chocolate can be beaten is muffins. I love blueberry muffins and with
these beauties I think I’ve found my perfect recipe. They are deliciously light
and airy inside, juicy and berrysome and have a crunchy, tacky top.
What you’ll need
2 cups plain flour
2 teaspoons baking powder (if you don’t have this use 1
teaspoon cream tarter and ½ teaspoon bi-carb soda)
¾ cup caster sugar
1 cup plain greek yoghurt
2 eggs
1 teaspoons finely grated lemon rind
1 teaspoons vanilla etract
50g butter, melted
1 tablespoon olive oil
1 cup fresh blueberries
Milk, extra
What to do
Preheat oven to 180 degrees Celsius. In a large bowl, sift
together flour and baking powder, then stir in sugar.
In a medium bowl, whisk together yoghurt, eggs, lemon rind,
vanilla, butter (making sure it’s cooled) and oil. Add this to the flour
mixture until just combined. If the batter is looking a little dry add a few
splashes of milk until all the flour is easily combined. Stir in the
blueberries, being careful not to break them up.
Spoon mixture into a lined muffin tin and bake for
25-30minutes or until skewer comes out clean.
Makes 12.
Photos by Krissie.
If you liked this you might also enjoy my Summer Smoothie and my Raspberry Semifreddo.
If you liked this you might also enjoy my Summer Smoothie and my Raspberry Semifreddo.