Lemon & Blueberry Yoghurt Muffins
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Lemon & Blueberry Yoghurt Muffins
Recipe by Courtney Roulston
Serves – makes 12 muffins
Prep Time – 15 minutes
Cooking Time- 25 minutes
Ingredients
2 cups self raising flour
1 tsp baking powder
1/3 cup caster sugar
Pinch Coles sea salt
2 large eggs
2/3 cup Squeaky Gate extra virgin olive oil
1 cup Jalna Vanilla or Honey Greek yoghurt, plus 1.5 cups drained overnight to serve
1/3 cup milk
1 Lemon
1.5 cups blueberries
Method
Preheat the oven to 180 degrees C. Combine the flour, baking powder, sugar, and a pinch of salt in a bowl and stir together.
In a separate bowl, whisk together the eggs, oil, yoghurt, milk, zest, and juice of ½ lemon until well combined. Fold the wet ingredients into the flour mixture until you have a smooth batter. Gently fold through 1 cup of the blueberries.
Spoon the batter into muffin cases then bake for 20-25 minutes, or until golden and cooked through. Remove from the oven and allow to cool completely.
Spread the drained yoghurt onto the top of the muffins then scatter with the remaining ½ cup of berries and finish with more lemon zest.
