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    Blueberry Yogurt Muffins (makes 12 regular-size muffins, preparation time 15 mins, baking time 15 mins) Ingredients • 240g plain yoghurt (I use Farmers Union Greek-style yoghurt) • 1 large egg • 60g Grapeseed oil (original canola or corn oil) • 1/2 tsp pure vanilla extract • 260g plain flour • 75g caster sugar (original 100g) • 1 tsp baking powder • 1/2 tsp baking soda • 1/4 tsp salt • 125g blueberries (original 100g, I used up all the blueberries in a punnet) Steps 1. Preheat oven to 190 degrees Celsius. Position the rack in the centre of the oven. Line the muffin pan with paper cases. 2. Sift flour, baking powder, baking soda and salt into a mixing bowl. Add sugar and mix well. Set aside. 3. Remove 1 tbsp of the dry ingredients and toss well with the blueberries. Set aside. 4. In a separate bowl, whisk together the yoghurt, egg, oil and vanilla extract until blended. 5. With a silicone spatula, gently fold the wet ingredients into the dry ingredients and only till the i...