Olive Oil and Blueberry Cupcakes
INGREDIENTS3 cups self-raising flour
¼ tsp baking powder
1/2 cup caster sugar
1 cup whole milk
1/2 cup extra-virgin olive oil
2 large eggs
finely grated zest of ½ lemon
1 cup blueberries
INSTRUCTIONS1. Preheat the oven to 190°C, fan 170°C, and line a 12-cup muffin or cupcake tin with nonstick baking paper or muffin/cupcake liners.
2. In a large bowl, combine the flour, baking powder and caster sugar. In a separate bowl, lightly whisk the milk, olive oil and eggs together. Pour the egg mixture into the dry ingredients and gently mix with a balloon whisk until half combined.
3. Then fold in the lemon zest and blueberries just a few times, to combine – don’t overmix.
4. Pour the mixture using a spoon or a scoop into the muffin/cupcake tins. Bake on the middle shelf for 25-30 minutes.