Lemon, Poppyseed and Blueberry Muffins
300g caster sugar
60ml Greek yoghurt
200ml Bertolli Light Tasting Olive Oil
1 tsp vanilla bean paste
Finely grated zest of 1 large lemon
1/3 cup poppyseeds
360g plain flour
2 tsp baking powder
2 punnets blueberries
Pinch of sea salt
Preheat a fan forced oven to 160ºC. Line a standard 12 hole muffin/cupcake tin with muffin liners.
Whisk together sugar, yoghurt, oil, milk, vanilla, lemon zest and poppyseeds until combined. In a separate bowl stir together flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir to combine. Fold through the blueberries then divide batter evenly between muffin liners.
Bake for 30-35 mins or until they spring back in the centre when gently pressed.