Yummy mini cakes with blueberries, what more to ask of any recipe!
- 5 eggs medium size
- 200g flour
- 130g powdered sugar
- 40g brown sugar
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- 1 teaspoon lemon zest
- 35ml sunflower oil – you can replace with coconut oil
- 200g plain yogurt
- 150-200g frozen or fresh blueberries
As always, make sure your eggs are at room temperature. Beat them just slightly and add the powdered and brown sugar, once you get a smooth mixture, add the baking powder, vanilla sugar and lemon zest. After, slow the speed to medium and pour in the sunflower oil. Once the mixture comes together, start adding the flour and yogurt one spoon at a time of each. Beat for another minute and you are done!
Once you fill the muffin cups, top each with blueberries – you can add as many as you like, but don’t overcrowd it!
Bake in preheated oven on 180C for about 30 to 40 minutes.
This recipe is perfect for gathering with friends or serving to your kids. In fact, if you don’t have a muffin pan, you can bake it in a simple cake pan with detachable base, but remember to grease it and/or use parchment paper!