So soft... you won't believe it!

First ingredients                                                             Second ingredients

4 eggs                                                                                    1 cup of gluten free self-raising flour

200ml plain yoghurt                                                          250g blueberries

20g vanilla sugar                                                              50g walnuts

1 cup of sugar

1 cup of vegetable oil

zest of 1 lemon

Method:

1. Pre-heat the oven to 180c.

2. Grease 12 muffin tray.

3. Whisk all First ingredients in a bowl.

4. Add the flour and mix well.

5. Add the blueberries and walnuts and stir again.

6. Divide the mixture between the muffin trays (not more than 3/4 high in each hall).

7. Bake for 20 -25 minutes.