It's Blueberry Week end

First, I baked the blueberry swirl butter cake and then this.
Anncoo told me this cake is very nice and I must agree with her.  Its very soft and moist and orange zest and juice enhanced the taste of this cake too and I also read about it in Food for Tots' blog.

Ingredients: (12 muffins)

250g Plain flour
3 tsp Baking powder
pinch of salt
120g Castor sugar
2 Large eggs (at room temperature)
4 tbsp Fresh orange juice
2 tsp Orange Zest
180ml Extra light olive oil/sunflower oil
1 tsp Vanilla extract
160g Greek yogurt or plain yogurt
125g Frozen bluerries (1 punnet)


Method:


In a mixing bowl, sieve flour, salt, sugar and baking powder, mix well. Set aside.
In a separate bowl, gently whisk together the eggs together, then add Greek yogurt, vanilla extract, orange juice, zest and oil until it is combined. Be careful not to overbeat the mixture. 

Add the wet mixture into the dry ingredients. Use a spatula (I used hand whisk to mix), combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries (used spatula) and mix well. Do not over-mix the batter. The batter should be thick ("spoonable" not "pourable").

Use a spoon to scoop batter into muffin cups or transfer the batter into a piping bag and pipe into the muffin cups until each cup is 80% full.

Bake at preheated oven 190C for 20 - 25 mins.