Blueberry muffins
Ingredients
100g softened butter
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
Directions
- Heat the oven to 180°C and line a 12-hole muffin tin with paper cases.
- Whip the butter and caster sugar together until pale and fluffy. Mix in the eggs, one at a time, then mix in the yogurt, vanilla extract and milk.
- Combine the flour, baking powder and bicarb in a bowl with a pinch of salt, then stir into the muffin mixture. Fold in the blueberries, then divide the mixture between the muffin cases.
- Bake for 5 mins, then reduce oven to 160°C and bake for 18 mins more until golden and a cocktail stick inserted into the centre comes out clean.