• 375 g self-raising flour
  • 0.25 tsp baking powder
  • 125 g caster sugar
  • 225 ml whole milk
  • 125 ml extra-virgin olive oil
  • 2 large eggs
  • finely grated zest of half a lemon
  • 200 g blueberries
  • demerara sugar, to sprinkle (optional)


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5 and line the holes of a 12-cup muffin tin with squares of nonstick baking paper or muffin cases. Mix the flour, baking powder and caster sugar in a large bowl. Lightly whisk the milk, olive oil and eggs together in a jug. Pour the egg mixture into the bowl and gently mix with a balloon whisk until half combined.

  2. 2

    Add the lemon zest and blueberries and fold in carefully and quickly, just a few times, to combine, using a large spoon – don't overmix. Spoon the mixture into the muffin tins. Sprinkle the muffins with the demerara sugar, if using, and bake on the middle shelf for 25-30 minutes.


    Get ahead: best eaten on the day, but they freeze well, too.

Nutritional Details

Each serving provides
  • Energy 1063kj 254kcal 13%
  • Fat 11.7g 17%
  • Saturates 2.2g 11%
  • Sugars 11.3g 13%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 1298kj/310kcal

Each serving provides

32.1g carbohydrate 1.0g fibre 4.6g protein

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