Follow this easy blueberry muffins recipe for a fun weekend bake. You’re just a few simple steps away from bite-sized blueberry treats
Prep:20 mins
Makes 12
100g unsalted butter softened, plus 1 tbsp, melted, for greasing140g golden caster sugar2 large eggs140g natural yogurt1 tsp vanilla extract2 tbsp milk250g plain flour2 tsp baking powder1 tsp bicarbonate of soda125g pack blueberries (or use frozen)
STEP 1Heat 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. 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 2Bake 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.STEP 3Cool 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.
