Blueberry Muffins

Heat the oven to 200 C and line a 12-cup muffin tin with paper cases.

Whisk all purpose flour, sugar, baking powder and salt in a large bowl.

In another bowl, whisk eggs, milk, vegetable oil, plain yogurt, vanilla extract and lemon zest.

Pour wet mix into dry mix and fold with a spatula until just combined; lumps are good. Gently fold in blueberries.

Fill lined muffin tin almost to the top with muffin batter, sprinkle with sugar and bake for 5 minutes, then lower the oven to 180 C and bake until golden and a toothpick comes out clean.

Cool baked muffins in the tin for 5 minutes, then on a rack.