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.
- 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)
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 until the skewer comes out clean
Pingback: Blueberry lemon loaf cake | Table for Ting
I have some wholemeal flour I want to use up in baking but I am a bit unsure how! I love the cupcake recipe from the BBC and your adaptation looks delicious.
Hi! You can use wholemeal flour and add 0.5 tsp of bicarbonate soda or baking powder into it to replace the wholemeal self-raising flour. I won’t advise you to make the whole muffin out of wholemeal flour because that will make the muffin very dense. Hope this helps:)