Lemon & Blueberry Muffins
Easy lemon and blueberry yoghurt muffins with oats by Drizzle and Drip INGREDIENTS: (12 Muffins) - 2½ cups (375gm) self-raising flour, sifted - 2/3 cup (150gm)
Ingredients
- 2½ cups (375gm) self-raising flour, sifted
- 2/3 cup (150gm) caster sugar plus extra for sprinkling
- ¾ cup (180ml) sunflower oil
- 3 free-range large eggs
- ½ Cup (140gms) Divine Double Cream Lemon Cheesecake
- Zest of half a lemon (optional)
- 1 tsp vanilla extract
- 1/3 cup (30gm) Rolled oats plus extra for sprinkling
- 1 cup (150gms) frozen blueberries
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