125 g plain flour
125 g wholewheat flour
3 tsp baking powder
200 g blueberries
120 mL Extra Virgin Olive Oil
100 mL milk
1 tsp vanilla extract
NOTE: These light and fluffy muffins make a GREAT weekend breakfast, very quick and easy and taste great! Show them off to friends and brag about Extra Virgin Olive Oil!
1. Preheat the oven to 190°C and generously oil a muffin tin, with Extra Virgin Olive Oil.
2. Mix the dry ingredients and the blueberries in a bowl, crushing just a few of the blueberries with a fork.
3. Mix together all the wet ingredients, then pour over the dry ingredients. Mix, then spoon into the prepared muffin tin.
4 Bake for 25 minutes until lightly browned and cooked through to the centre.
NOTE: These can be stored frozen, and then just warm them up quickly in the oven to serve !