Matt Sinclair's Blueberry Muffins
- Prep
- 20
- Cooking time
- 30
- Serves
- 0
Method
1. Preheat oven to 190C. Line a muffin tray with paper cases, or lightly grease with Cobram Estate Extra Virgin Olive Oil.
2. Place the Cobram Estate Extra Virgin Olive Oil, eggs, sugar, yoghurt, lemon juice and zest in a large bowl and whisk through until combined. Fold in flour and baking powder until just combined
3. Spoon the batter into the muffin cases to fill ¾. Sprinkle blueberries over the top of each muffin. Place in the oven on the middle rack for 25-30 minutes until golden brown and a skewer comes out clean from the middle.
4. Allow to cool on a wire rack.
Recipe from Matt Sinclair, The Cook's Pantry
Ingredients
1 cup Cobram Estate Classic Extra Virgin Olive Oil
2 eggs
1 ½ cups caster sugar
1 cup Greek yoghurt
2 Tbsp. fresh lemon juice
Zest of 1 lemon
3 cups plain flour
2 tsp baking powder
2 cups blueberries
