These moist and fruity muffins are the ultimate weekend breakfast treat or after school snack all the family will enjoy.
375 g self-raising flour
0.25 tsp baking powder
125 g caster sugar
225 ml whole milk
125 ml Premium Fruity & Mild Extra Virgin Olive Oil
2 large eggs
Finely grated zest of half a lemon
Preheat the oven to 190°C and line the holes of a 12-cup muffin tin with squares of nonstick baking paper or muffin cases. Mix the flour, baking powder and caster sugar in a large bowl. Lightly whisk the milk, olive oil and eggs together in a jug. Pour the egg mixture into the bowl and gently mix with a balloon whisk until half combined.
Add the lemon zest and blueberries and fold in carefully and quickly, just a few times, to combine, using a large spoon – don't overmix. Spoon the mixture into the muffin tins and bake for 25-30 minutes.
Serve warm with a drizzle of olive oil for a delicious mid-morning snack or afternoon treat.