Ingredients

The following ingredients have 4 Servings
  • 200 g self-raising flour
  • 2 tsp baking powder
  • 75 g caster sugar
  • 110 g blueberries
  • 2 eggs
  • 50 ml vegetable oil
  • 50 ml Greek yogurt 0% fat
  • Zest and juice of one lemon

Instruction

  • Pre-heat oven to 200C / Fan 180C
  • Line muffin tray with 8 paper cases.
  • Sieve flour into a large mixing bowl, add the baking powder then stir in the sugar and blueberries.
  • In a smaller Pyrex mixing bowl, whisk the eggs, vegetable oil, yogurt and zest and juice of lemon together.
  • Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.
  • Divide the mixture equally between the 8 paper cases.
  • Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a skewer (which should come out clean) to check they are cooked.
  • Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.