Here’s what you need:

Ingredients:

⅔ cup (5oz/142g) sugar

1 large egg

¼ cup (2oz/57g) plain yogurt

½ cup (4floz/115ml) unflavoured oil (canola, sunflower, etc.)

⅓ cup (2 ½ floz/71ml) milk

1 teaspoon vanilla extract

1 tablespoon lemon zest

1 ¼ cups (6 ¼ oz/177g) all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup (5oz/142g) blueberries, fresh or frozen

Preparation:

Preheat the oven to 375° (190°C) and line 12 muffin cups with liners.

In a bowl, mix sugar, egg, yogurt, oil, milk, vanilla and lemon zest.

Add everything to your stand mixer, blend together flour, baking powder and salt.

Mix the wet and dry ingredients until just combined. Gently fold in the blueberries.  Spoon batter into the muffin cups until almost full.

Bake for 35-40 minutes on an upper-middle rack in your oven, until a knife inserted into the center of a muffin comes out clean.

Let cool in the tin for 10 minutes before removing and then enjoy! 
If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.