Recipe: Blueberry Muffins

Blueberry Muffins have always been a recipe I wanted to try but have always been slightly scared of trying it. Adding fresh fruit into a cake mixture can sometimes be risky as they can add more moisture to your mixture whilst cooking and leave you with a soggy cake that looks underbaked. Yet surprisingly when I finally grew some and gave it a go, I was pleasently surprised with how they turned out.

Ingredients
- 100g Unsalted Butter
- 140g Golden Caster Sugar
- 140g Natural Yoghurt
- 250g Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Bicarbonate Of Soda
- 1/4 Tsp Fine Salt
- 2 Eggs
- 1 Tsp Vanilla Extract
- 2 Tbsp Milk
- 125g Blueberries

Method
1- Pre heat your oven to 180C. Line two twevle hole muffin tins with paper cases
2- Beat the butter and caster sugar together until pale and fluffy. This can be done by hand or by a stand mixer. Both work well but I like the lighter texture that doing it by hand creates.
3- Add the eggs and beat into the mixture. Once combined add the milk, natural yoghurt and vanilla extract. Don't combine it into the mixture though. Just make sure everything is scraped off the sides of the bowl so nothing is missed from the final product.
4- Into a seperate bowl combine your dry ingredients and then add to your wet ingredients.
5- Fold together until everything is thoroughly combined, don't worry if your mixture doesn't look like your standard cake mixture, it's only the addition of the natural yoghurt and milk that has changed it's consistency.
6- Finally fold in your blueberries. You can use frozen blueberries but I prefer how they turn out with fresh blueberries better.
7- Spoon your your mixture into the paper cases and cook for five minutes at 180C then turn the oven down to 160C and cook for a further 15 minutes or until they're golden brown with a good rise
8- Once they're cooked, leave them to cool in the tin for five minutes then turn out onto a wire cooling rack to cool completely. Then all that's left is to enjoy them.