Blueberry Muffins

Always a favourite.

Blueberry Muffins

This is a bit of a fool-proof method and you can swap out the blueberries to create endless flavour variations.

Ingredients

  • 100g unsalted butter softened, plus 1 tbsp, melted, for greasing
  • 140g golden caster sugar
  • 2 large eggs
  • 140g natural yogurt
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 250g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 125g pack blueberries

Method

  • STEP 1

Heat oven to 180C and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

  • STEP 2

Bake for 5 mins, then reduce oven to 160C and bake for 15-18 mins more until risen and golden, and a skewer comes out clean.

  • STEP 3

Cool in the tin for 10 mins, then lift out onto a wire rack to finish cooling.