Blueberry Yoghurt Muffins

Ingredients

• 2 cup self-raising flour
• 3/4 cup caster sugar
• 2 piece eggs
• 1 cup greek yoghurt
• 80 millilitre vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest, finely grated
• 1 1/2 cup frozen blueberries

Instructions

1. 1Preheat the oven to 190°C and line a 12-hole muffin tin with paper cases.
2. 2Stir the flour and caster sugar together in a large bowl.
3. 3Whisk the eggs, yoghurt, oil, vanilla and lemon zest in a jug.
4. 4Pour the wet mixture into the dry and fold until only just combined.
5. 5Gently fold in the frozen blueberries, straight from the freezer.
6. 6Divide between the cases and bake for 22 minutes, until golden and a skewer comes out clean.
7. 7Cool in the tin for 5 minutes, then move to a wire rack.