BLUEBERRY, LEMON & OLIVE OIL MUFFINS

With just a measuring cup, bowl and a spoon and you (or the kids) can make a batch of these lemony blueberry bomb muffins within 20 minutes. Pack for a beachside snack. 

makes 12

300g (2 cups) Tuerong Farm winter white flour

1½ teaspoons baking powder

½ teaspoon bicarbonate of soda

2 large eggs (we used Yokey Dokey’s XL eggs)

½ teaspoon vanilla extract

125ml (½ cup) extra virgin olive oil

125 ml (½ cup) maple syrup

¾ cup (180ml) milk

zest and juice of 1 lemon 

200g blueberries

Preheat oven to 190C (170C fan-forced).  Line twelve ½ cup muffin pan with paper cups. 

Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. In a separate bowl, whisk together the eggs, vanilla, oil, maple syrup, milk, lemon juice and zest.  Make a well in the centre of the dry ingredients and pour in the wet ingredients. Fold gently with a spatula until just combined.  Add the blueberries and fold until just incorporated.  Do not over mix the batter - over mixing will result in tough muffins – it’s okay to have a few specks of unmixed flour and lumps.

Spoon the batter into the prepared paper cups to three-quarters full. Bake for 25 minutes or until a skewer comes out clean.  Cool slightly.  Remove muffins from tin and cool on a wire rack. 

© Fiona Hammond January 2020