Makes 12 muffins

Ingredients:

2 cups SR flour

3/4 cup caster sugar

1/2 tsp bicarb soda

1/4 tsp salt

Zest from 1 lemon

2 eggs

1/2 cup olive oil

2 tbsp lemon juice

1/2 cup Greek yoghurt

12 tsp good quality blueberry jam (I love the Blueberry & Vanilla Jam from Paddington Jams)

Method:

1. Preheat the oven to 180˚C. Line a 12-hole muffin tin with muffin liners.

2. In a large mixing bowl, sift the flour, sugar, bicarb soda and salt. Stir in the lemon zest. Mix to combine and then set aside while you prepare your wet ingredients.

3. Crack the eggs into a large jug. Use a fork or whisk to gently beat them so they are broken up and smooth.

4. Add the oil, lemon juice and yoghurt to the cracked eggs and gently whisk together until evenly combined.

5. Create a ‘well’ in the centre of the dry ingredients. Pour the wet ingredients into the well and use a rubber spatula to fold together - being careful not to ‘over mix’ the batter. Stop folding once there is no dry ingredients left.

6. Spoon 1 heaped tbsp muffin batter into each muffin hole.

7. Top with 1 tsp blueberry jam.

8. Divide the remaining muffin batter amongst the 12-muffin holes.

9. Place on the middle shelf of the preheated oven to bake for 16-18 minutes, or until a skewer comes out clean when inserted into the middle.

10. Allow to cool for 5 minutes in the tray, before transferring the muffins to a wire rack to cool completely.

11. Enjoy!