Blueberry Muffins Recipe

Instructions

1. Pre-heat the oven to 180ºC (350ºF, gas mark 4). *
2. Line a 12-hole muffin tray with greaseproof muffin liners (I like the tulip shaped ones!) *
3. In a large bowl, combine the plain flour, baking powder, cinnamon, and salt. *
4. In a medium bowl whisk the eggs, vanilla, and yoghurt until combined. *
5. In a stand mixer with a paddle attachment or in a large bowl with an electric whisk, beat the butter and caster sugar until light and fluffy (approx. 2-3 minutes). *
6. Slowly pour in the eggs/yoghurt mix to the butter/sugar while whisking on a slow speed until fully incorporated. *
7. If using an electric whisk then remove the whisk and use a spatula from now onwards, if using a stand mixer you can keep using the paddle attachment. *
8. Slowly fold/ mix in the mashed blueberries, then the dry ingredients until fully incorporated. Lastly fold in remaining blueberries. *
9. Decant the mix into the individual muffin cases and top with demerara sugar. *
10. Bake in the centre of the pre-heated oven for 25 minutes or until well risen and golden brown! *