Combining two of my favourite fruits into one cupcake is like a treat from heaven. This muffin is my family’s favourite and its usually gone in an instant. Ingredients 100ml of grape seed oil 125g plain self-raising flour 100g wholemeal self-raising flour 80g brown sugar 3 large eggs (at room temperature) Zest 2 lemons 100g of blueberries 1 teaspoon of vanilla essence 4 tablespoons of non-fat yoghurt or greek yoghurt (about 200g) Directions Preparation time: 15- 20 min Baking time: 15-20 min (or when the muffins turn brown) Preheat the oven to 180 degrees Prepare a 12 case muffin pan Mix the flour, sugar and lemon zest together in a large mixing bowl. Use your fingers to ensure that there are no lumps of flour or sugar in the mixture. Beat the eggs into the yogurt Tip the mixture of yoghurt into the dry ingredients with the oil and vanilla essence. Mix together with a spoon until lump-free Add in the blueberries and fold it into the mixture Divide the mixture between the cases Bake for 30min …