Easy blueberry muffins recipe | Good Food

Units:

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)

Method

step 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.
step 2
Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk.
step 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.
step 4
Finally, fold in the blueberries and divide the mixture between the muffin cases.
step 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.
step 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.