1. Preheat the oven to 200C/180C fan/gas 6 and line a muffin tin with 12 paper cases. 
  2. Beat the butter and caster sugar together until pale and fluffy. Add in the two large eggs and beat in for 1 min, then mix in the yoghurt, 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 12 muffin cases.
  3. Bake in the oven for 5 mins, then reduce the heat to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden. Insert a cocktail stick into the centre to check if it comes out clean.
  4. Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. The muffins will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

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