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.