30 minutes before you start baking, get your chilled ingredients out of
the fridge. Getting them to room temperature will give you a better bake.
Pre-heat your oven to 170 fan and pop some cupcake or muffin cases in a
12-hole muffin tin.
Put the butter in a bowl and microwave until melted.
Add the butter into your mixing bowl along with the oil, eggs, vanilla,
honey, and yogurt.
Mix this all together for 20-30 seconds.
Meanwhile, weigh the flour and add the baking powder. Mix these together
well.
Fold the flour through the wet batter until it is mostly combined.
Lastly coat the blueberries in a little flour and add them to your
muffin batter.
Now continue gently folding the blueberries through until even.
Using an ice cream scoop, put the batter into your muffin cases until
3/4 full.
As an optional finish, pop 3 blueberries on top and a sprinkle of
Demerara sugar. To keep these completely sugar free, you can leave out this
optional extra.
This recipe should make 12-14 muffins depending on how big you like them.
Cook in the oven at 170 fan for 20 minutes or until cooked and light
golden in colour.
These will keep in a cake tin for a few days. They are super moist and
perfect for a healthy summer treat.
