Greek Yogurt Blueberry Muffins

These were tasty! Light as air.

The recipe is from the blog Scrummy Lane.

Ingredients-

2 1/2 cups all-purpose flour

1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 cup sugar (heaped) 1/2 teaspoon salt 2 large eggs, lightly beaten 2/3 cup oil (either canola or light olive oil, but any oil is fine.) 1 cup Greek yogurt

1/4 cup milk (Actually, 1/4 to 1/2cup. The mixture should be quite thick, but if it's dry add a little more milk.) 1 1/2 cups blueberries Extra sugar, for sprinkling (optional)

Method-

Preheat the oven to 375F/190C (this is the temperature for a convection/fan oven. If you're using a conventional oven, increase the temperature to 400F˚.

Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.

Combine the eggs, oil, yogurt, and milk in another bowl.

Add the wet ingredients to the dry. 

Stir until just combined. 

Fold in the blueberries. 

Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on the brand of yogurt you use). The batter will be fairly thick, but not dry.

Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top).

Sprinkle a little extra sugar (white or brown) over the top of the muffins.

Then bake for 17 to 20 minutes, or until risen and golden, and a skewer pushed into the centre comes out clean.

Cool on a wire rack, then store in an airtight container.