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Blueberry Muffins |
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| Makes 12 |
Prep 20 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
100g unsalted butter, softened
140g golden caster sugar
2 large eggs
140g natural yoghurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries
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Heat the oven to 200c/ 180C
Fan/Gas 6 and line a 12-hole muffin tin with paper cases.
Beat the butter and sugar together until pale and fluffy.
Beat in the eggs, then mix in the yoghurt, vanilla and
milk. Combine the flour, baking powder and bicarb in a
bowl with 1/4 tsp fine salt, then stir into the wet
ingredients. Finally, fold in the blueberries and divide
the mixture between the muffin cases.
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Bake for 5 mins, then reduce
oven to 180C/ 160C Fan/ Gas 4. Bake for 15 - 18 mins more,
or until risen and golden and a cocktail stick inserted
into the middle comes out clean.
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Leave to cool in the tin for
10 mins, then lift out onto a wire rack to cool
completely. Will keep for four days in an airtight
container - after a day or two, put them in the microwave
for 10 - 15 seconds on high to freshen up.
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DAILY
DINNERS 
