Olive Oil and Blueberry Muffins
- 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
- Preheat oven to 190C. Line a muffin tray with paper cases, or lightly grease with olive oil.
- Place the 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
- 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.
- Allow to cool on a wire rack.
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