Olive Oil and Blueberry Cupcakes

INGREDIENTS

3 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

 

INSTRUCTIONS

1. 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.