Blueberry Yoghurt Muffins by Catherine Chong

Ingredients:
150g cake flour
80g castor sugar
1 1/2 tsp natural baking powder
20g quick oat
A pinch of salt

2 eggs
110g yogurt
60ml vco (virgin coconut oil)

120g blueberry/ mix berries

Method:
1) mix well cake flour, sugar, baking powder, salt & oat in a bowl
2) mix well eggs, yogurt & oil in another bowl. Add in blueberry
3) pour egg mixture to dry ingredients & mix well
4) scoop batter to paper cup
5) bake in preheated oven, 200 degree C for 20-25 mins