No need to add any butter to these – they are very moist and oozing blueberries! I used frozen blueberries but you could use fresh or even try another berry. For the liquid I used apple pulp (fresh) but I’m sure any pulped fruit or juice would be great. 
Ingredients:
- 2 cups flour (white, wholemeal or mixed)
- 2 tsp baking powder
- 200gms blueberries
- 1/4 cup good quality oil
- 1/2 cup fruit pulp or juice
- 1/4 cup non-fat yoghurt
- 2 tsp vanilla essence
- 1 egg
Sift flour & baking powder twice. Add blueberries and coat well with flour. Mix together oil, pulp/juice, yoghurt, vanilla & egg. Make a well in centre of flour and pour in half the mixture. Gently combine without squashing blueberries. Add remaining mixture and stir until just combined. Spoon into lightly-oiled muffin tray. Cook at 175 (deg C) for 23 – 30 minutes. Makes 14 small or 10 larger muffins.
