I always try to buy whats in season, not only is it more affordable but the foods taste so much better.  We’ve all had those imported in the middle of winter strawberries, they’re insipid and off-putting.  Berries are in season now so I say exploit them in your cooking whilst you can!  These blueberry muffins are super simple and delicious.

You can have all the ingredient prepped the night before – mix the dry ingredients cover and set aside; whisk the wet and store in the fridge and in the morning mix them together – instant muffin mix!

You will need:

1 egg, slightly beaten

1 cup plain yoghurt

1/3 cup canola oil

1 tsp vanilla extract

1 lemon, zest & juice

2 cups cake flour

½ cup brown sugar

1 ¼ tsp baking powder

½ tsp bicarb

½ tsp salt

1 cup blueberries

12 tsp brown sugar

It’s so easy:

Preheat the oven to 180^oC.  Line a muffin tray with muffin holders.  Whisk together the wet ingredients (egg, yoghurt, oil, vanilla & lemon).  In a separate bowl mix together the dry ingredients, except the 12 tsp brown sugar.  Add the dry ingredients to the wet ingredients and mix to just incorporate.  The batter is stiff and sticky.  Place spoonfuls into the muffin holders.  Sprinkle each muffin with a teaspoon of brown sugar.  Bake for 15-20 minutes until golden brown.