Makes 8 medium size muffins
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup fresh blueberries
1/3 cup vegetable oil (i used light olive oil)
1/2 cup white sugar
1 egg
1 cup low fat yoghurt
1 teaspoon lemon juice
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla
Crumb topping
3 tablespoon cold butter, cubed
1/4 cup all-purpose flour
1/4 cup all-purpose flour
3 tablespoons brown sugar (add more if preferred)
1/2 teaspoon cinnamon
Procedure:
- Preheat oven to 200c (400f). Grease muffin pan.
- In a big bowl sift flour, salt and baking powder together.
- In a small bowl, toss blueberries with about 2 tablespoon of the flour. Set aside.
- Using a separate bowl, combine vegetable oil and white sugar. Beat until sugar is dissolved. Add egg, yoghurt, vanilla, lemon juice and lemon rind. Whisk until everything is well combined.
- Add liquid to the dry ingredients in 3 batches. Slowly beat. Before adding the last batch of liquid, fold in the blueberries. Do not overmix. Fill muffin pan with batter almost to the top.
- Mix all ingredients of the crumb using a fork until crumbly. Sprinkle over muffins before baking.
- Baked in the preheated for 25 minutes. I like my muffins a little toasted so I baked mine for 30 minutes.
Serve with coffee or tea.
