These blueberry and passion fruit muffins are da best. They're moist, fluffy, and tasty. Not to mention, they're super easy to throw together which is great for time-deprived people like me. And. They tast ah-mazing with a little bit of icing sugar dusted on them.
Oh, wow! you must all be thinking to yourselves, Look at the photos! They've all suddenly turned pro-looking! Grace is an awesome photographer.
*ahem* As much as I'd love to take credit for these photos, credit must go where credit is due, folks. This household's photographer #2 (aka The Handsome Brother) took them. He's so pro, is he not? Sheer talent, I do declare.
Among four of us, most of the 18 mini-cupcakes this batch made me disappeared in an afternoon. And I made two batches in three days. Need I tell you more? They're that good. Try them, peeps!
Blueberry and Passionfruit Muffins
1 cup self-raising flour
1 cup plain flour
¾ cup caster sugar
1/3 cup vegetable oil
½ cup milk
170g blueberry yoghurt
2 eggs, lightly beaten
1 tsp vanilla essence
1/3 cup passionfruit pulp (fresh or tinned)
Preheat oven to 190C and line a muffin pan with paper cases.
Combine flours and sugar in a bowl. Make a well in the center and add the oil, milk, yoghurt, egg, and vanilla. Mix until just combined. Fold in passionfruit.
Spoon mixture evenly between the paper cases. Bake for 18-20 minutes or until golden and firm to the touch. Stand in pan for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar if desired.