I just have to keep this recipe down. I baked it despite temperature reaching close to 40 degrees today. It’s totally worth it.
Easy. Delish. Moist.
I love the contrast which the fresh blueberries and chocolate chip give.
All set for tomorrow’s breakfast.
I got the recipe from Australian’s Women Weekly. I tweaked it a bit. I used yoghurt instead of milk to make it more moist. I also added more choc bits just because.
2 cups self-raising flour
165g (¾ cup) caster sugar
150g milk chocolate bits
2 eggs, lightly beaten
1 cup vanilla yoghurt
60ml (½ cup) oil
200g fresh blueberries
Place all ingredients except blueberries in a bowl and stir for 1 minute. Add blueberries. Fill greased muffin tins three-quarters full with mixture. Bake at 200°C for 15 minutes or until golden brown. Serve warm or cold.
I made 18 muffins. I ate two straight out of the oven.