Blueberry Muffins

Ingredients

• 100g/4oz unsalted butter

• softened, plus 1 tbsp, melted, for greasing

• 140g/5oz golden caster sugar

• 2 large eggs

• 140g/5oz natural yogurt

• 1 tsp vanilla extract

• 2 tbsp/30ml milk

• 250g/9oz plain flour

• 2 tsp baking powder

• 1 tsp bicarbonate of soda

• 125g pack blueberries (or use frozen)

Instructions

1. Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy.

2. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk.

3. 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.

4. Finally, fold in the blueberries and divide the mixture between the muffin cases.

5. Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

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

Enjoy!