I haven’t met a person that doesn’t enjoy a good muffin. If Blueberries aren’t your thing, substitute the same amount of your favourite fruit (or chocolate) in place of the blueberries in this recipe.
450g plain flour
15g baking powder
300g raw sugar
250ml apple juice
100ml grape seed oil
1.5 cups blueberries
Preheat oven to 170 degrees Celsius, fan forced.
Sift the flour and baking powder into a large mixing bowl before adding the sugar and mixing well to combine. Make a well in the centre of the dry ingredients before cracking the eggs into it along with adding the apple juice, yoghurt and oil. Using a spatula fold the ingredients together until they are just combined to form a sticky batter. Add the blueberries and fold through until they are evenly dispersed throughout the batter.
Lightly grease a muffin tin before evenly dividing the mix between the tray. Bake for 24-27 minutes or until a skewer comes out clean. The muffins will be a little soft straight out of the oven so allow to cool for 3-4 minutes in the tray before popping onto a cooling rack and cooling completely.