Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Dry ingredients
- 250 g plain flour
- 2 tsp baking powder
- ½ tsp salt
- 150 g caster sugar
Wet ingredients
- 120 ml vegetable oil
- 2 large eggs
- 120 ml Greek yoghurt
- 1 tsp vanilla extract
- 60 ml whole milk
Blueberries and topping
- 200 g frozen blueberries (do not thaw)
- 8 g plain flour (for coating berries)
- 13 g coarse sugar (optional, for sprinkling)
Method
Prepare
Preheat the oven to 220°C fan-forced. Line a 12-hole muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking powder, salt, and caster sugar.
In another bowl, whisk together oil, eggs, yoghurt, vanilla, and milk until smooth.
Mix and fill
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined—the batter should be lumpy and slightly streaky. Do not overmix.
Coat the frozen blueberries in 8 g flour, then gently fold into the batter until evenly distributed.
Divide the batter evenly among the muffin holes, filling each three-quarters full. Sprinkle with coarse sugar if desired.
Bake
Bake at 220°C for 5 minutes to set the structure and encourage the dome.
Reduce the oven to 200°C and bake for a further 18–20 minutes, until the tops are deeply golden and a skewer inserted into the centre of the tallest muffin comes out clean or with just a few moist crumbs.
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before packing into lunchboxes.
