Blueberry Orange Muffins

Photo: Anncoo

Ingredients

250 grams Plain flour

3 teaspoons Baking powder

of salt

120 grams Castor sugar

2 Large eggs (at room temperature)

4 tablespoons Fresh orange juice

2 teaspoons Orange Zest

180 milliliters Extra light olive oil/sunflower oil

1 teaspoon Vanilla extract

160 grams Greek yogurt or plain yogurt

125 grams Frozen bluerries (1 punnet)

Preparation

In a mixing bowl, sieve flour, salt and baking powder, mix well. Set aside.

In a separate bowl, gently whisk together the eggs and sugar together, then add Greek yogurt, vanilla extract, orange juice, zest and oil until it is combined. Be careful not to overbeat the mixture. (Oops! I forgot to add sugar to the dry ingredients instead but no worries, the muffins still moist and soft after baked)

Add the wet mixture into the dry ingredients. Use a spatula (I used hand whisk to mix), combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries (used spatula) and mix well. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").

Use a spoon to scoop batter into muffin cups or transfer the batter into a piping bag and pipe into the muffin cups until each cup is 80% full.

Bake at preheated oven 190C for 20-25 mins.