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
1 teaspoons finely grated lemon rind
1 teaspoons vanilla etract
50g butter, melted
1 tablespoon olive oil
1 cup fresh blueberries
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.