Ingredients
50g Baking Spread or Unsalted Butter
70g Caster Sugar
1 Large Egg
70g Natural Yoghurt
½ Teaspoon Vanilla Extract
1 Tablespoon Milk
125g Plain Flour
1 Teaspoon Baking Powder
½ Bicarbonate of Soda
Pinch Salt
65g Blueberries
You will need: mixing bowl, wooden spoon, 12-hole muffin tin, paper cases, cocktail stick for testing, cooling rack.
Method
- Heat oven to 200C/180C fan/gas 6
- 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 a pinch of 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
- 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.
- Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling
- Enjoy!
With thanks to Elena at Clevedon for this recipe.