Mini Lemon and Blueberry Muffins

Ingredients
- 1 1/4 cups self-raising flour
- 1/2 cup sugar
- 1/3 cup canola oil
- 1/3 cup sour cream
- 1/3 cup milk
- 1 egg
- grated zest of ½ lemon
- 3/4 cup blueberries (fresh or frozen)
How to Grease and Line Baking Tins
Method
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1. Preheat the oven to 180ºC (160ºC fan-forced). Spray 2 x 12-hole mini muffin pans generously with oil.
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2. Sift the flour into a large mixing bowl. Stir in the sugar.
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3. In a separate bowl, mix together the oil, sour cream, milk, egg and lemon zest and pour into the dry mixture.
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4. Use a spatula or large spoon to mix the ingredients gently and quickly until just combined.
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5. Fold in the blueberries.
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6. Spoon the muffin mixture into the prepared pans. Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean.