Ingredients
The following ingredients have 4 Servings
- ⅔ cup (5oz/142g) sugar
- 1 large egg
- ¼ cup (2oz/57g) plain yogurt
- ½ cup (4floz/115ml) flavorless oil (canola, sunflower, etc.)
- ⅓ cup (2 ½ floz/71ml) milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 ¼ cups (6 ¼ oz/177g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (5oz/142g) blueberries, fresh or frozen
Instruction
- Preheat the oven to 375° (190°C) and line 8 muffin cups with paper liners.
- In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.
- In another bowl, blend together flour, baking powder and salt.
- Mix the wet and dry ingredients until just combined. Gently fold in the blueberries. A few lumps are ok.
- Spoon batter into the muffin cups until almost full.
- Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.
- Let cool in the tin for 10 minutes before removing. Enjoy these muffins warm with a well-deserved cup of tea! You can store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to two months.
