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125 ml oil
250 ml sugar
180 g LANCEWOOD® Double Cream Blueberry Yoghurt
5 ml vanilla essence
500 ml cake flour
15 ml baking powder
3 ml salt
100 g blueberries
30 ml flour for coating blueberries
Preheat the oven to 180°C. Line a muffin pan with muffin liners. In a mixing bowl, add the oil and sugar and whisk together. Add the eggs and whisk until well combined. Then add the yoghurt and vanilla essence and continue whisking. Add the flour, baking powder and salt and mix until just combined.
In a separate bowl, coat the blueberries with the flour. Add the coated blueberries to the muffin batter and gently mix through, taking care to not over mix. Fill each muffin liner with the mixture and bake for 20 – 25 minutes or until golden brown and cooked through.
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