Feather-Light Yogurt Blueberry Cupcakes

These little ones are light as a feather. My Dad can eat 4 at a time. They resemble the sponge cake in texture but they are moister because of the yogurt. I was inspired by recipe of Cranberry Jogurt Chiffon Cake.

Ingredients: (muffin tin for 12 muffins)
3 egg yolks
25g sugar
40 ml corn oil
1 tsp lemon juice
80g plain yogurt (with or without flavour)
90g siffted cake flour
60g fresh, frozen or dried blueberries (cranberries, raisins...anything you like cut into the small pieces)

zest from one lemon

4 egg whites
45g sugar
1/2 tsp fresh lemon juice

Method:
1. Cream egg yolks and sugar till creamy.
2. Add in the oil, lemon juice and yogurt, mix till well-combined.
3. Sieve in the flour and mix till batter is lump-free. Add lemon zest.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in lemon juice and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff picks formed. .
5. Gently fold egg whites into flour mixture.
6. Stir in the blueberries.
7. Put ungreased paper-liners muffin pan and pour the batter. Bake at 170 - 180C for 20 - 25 minutes or until cooked.
8. Before removing from the pan cool completely.