Lovely muffins, made in minutes, you can also store spares in the freezer and reheat easily.
makes 14
120g butter, room temperature
100g caster sugar
50g soft brown sugar
220g plain flour
½ teaspoon bread soda
1 teaspoon baking powder
2 eggs
1 tablespoon Greek style yogurt
½ teaspoon vanilla extract
150g blueberries
Set oven 200c gas mark 6, line 2 muffin tins with 14 paper cases
Beat the butter and both sugars together until light and fluffy, whisk the flour, bread soda and baking powder together, mix the eggs, yogurt and vanilla together, add the flour mixture to the butter and sugar, then add the egg mixture, fold in the blueberries, mix well together. You may need a little extra yogurt to have a nice soft mixture. Spoon into the paper cases, sprinkle each muffin with a little extra sugar and bake in the preset oven after 5 minutes reduce the heat to 180c gas mark 4 and continue cooking for 15 mins. until risen and golden, and a cocktail stick comes out clean. Cool in the tin.
