Ingredients
125
ml
oil
250
ml
sugar
2
egg(s)
180
g
LANCEWOOD® Double Cream Blueberry Yoghurt
5
ml
vanilla essence
500
ml
cake flour
15
ml
baking powder
3
ml
salt
100
g
blueberries
30
ml
flour
for coating blueberries
Method
Preheat the oven to 180°C. Line a muffin pan with muffin liners.
Using a mixing bowl, add the oil and sugar and whisk together. Add the eggs and whisk until well combined.
Add the yoghurt and vanilla essence and continue whisking. Add the flour, baking powder and salt and mix until just combined.
In a separate bowl, coat the blueberries with the flour.
Add the coated blueberries to the muffin batter and gently mix through, taking care to not over mix.
Fill each muffin liner with the mixture and bake for 20 – 25 minutes or until golden brown and cooked through.
