Simple blueberry muffins

• unsalted butter↗100g/4oz 100g/4oz

  softened, plus 1 tbsp melted for greasing

• golden caster sugar↗140g/5oz 140g/5oz
• large eggs↗2 2
• natural yogurt↗140g/5oz 140g/5oz
• vanilla extract↗1 tsp 1 tsp
• milk↗2 tbsp/30ml 2 tbsp/30ml
• plain flour↗250g/9oz 250g/9oz
• baking powder↗2 tsp 2 tsp
• baking soda↗1 tsp 1 tsp
• blueberry pack125g 125g

  (or frozen)

Step-by-step instructions

1. 1

   Preheat the oven to 200°C (180°C fan) / gas 6 and line a 12‑cup muffin tin with paper liners. Beat the unsalted butter and golden caster sugar until pale and fluffy.

2. 2

   Add the large eggs and beat for 1 minute, then add the natural yogurt, vanilla extract and milk.

3. 3

   Combine the plain flour, baking powder and soda in a bowl with ¼ tsp fine salt, then pour this mixture into the wet ingredients and stir.

4. 4

   Finally gently fold in the blueberry pack and divide the batter into the muffin cups.

5. 5

   Bake for 5 minutes, then lower the oven temperature to 180°C (160°C fan) / gas 4 and bake for another 15–18 minutes, until the muffins have risen, turned golden and a skewer inserted in the centre comes out clean.

6. 6

   Cool in the tin for 10 minutes, then carefully remove onto a rack to finish cooling. Store in an airtight container for 3–4 days – reheat in the microwave for 10–15 seconds on high power after a day or two to refresh.