Have extra yoghurt and want a delicious snack? Make these glorious lemon and blueberry muffins!

Serves: 12
Prep: 15 mins    Cook : 30 mins

Ingredients

• ½ cup olive oil (plus some to grease muffin tins)
• Zest of 1 lemon
• ½ cup sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 small zucchini
• 1 cup yoghurt (or sour cream)
• 1 ½ cups wholemeal flour
• 2 teaspoons baking powder
• 1 cup blueberries (frozen or fresh)

Directions

1. Preheat oven to 180ºC
2. Brush 12 hole muffin tin with extra olive oil or line with 12 cupcake cases
3. In a bowl, combine lemon zest, sugar, oil, eggs and vanilla
4. Mix until well combined
5. In a large separate bowl, mix baking powder and flour together
6. Grate zucchini and squeeze out excess liquid
7. Add egg mixture, yoghurt and zucchini to flour and mix with a spoon to combine (be careful not to over mix)
8. Distribute mixture evenly into each lined tin
9. Take berries and press a few into each muffin
10. Bake for 30 minutes

Enjoy!

Note

Try using other fruit in place of blueberries, strawberries work well.

Great as a healthy sweet snack, dessert or in a lunchbox.