Classic Blueberry Muffins

Preparation time: 20 minutes; Baking time: 25-30 minutes; Makes: 12-14 muffins depending on size

Ingredients

• 250g (2 cups, 9oz) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon. baking soda (bicarbonate of soda)
• ¼ teaspoon kosher salt
• 115g (½ cup, 1 stick, 8 tbsp) unsalted butter, softened
• 200g (1 cup sugar, 7oz)
• 1 teaspoon vanilla extract (essence)
• 2 large eggs
• ½ cup thick plain yogurt and ¼ milk (mix them together)
• 1 ½ cups fresh blueberries
• ¼ cup blueberries, extra for topping 
• 1 tablespoon sugar, extra, for sprinkling 

Instructions

1. Preheat oven to 360°F (180ºC) and line a muffin pan with paper cups. Whisk together flour, baking powder, baking soda, and salt. Set aside.
2. Using a stand or hand mixer, cream together the butter, sugar and vanilla until light and fluffy. Add the eggs, one at a time and beat to fully incorporate.
3. Alternately fold in yogurt-milk mixture and flour in three batches, on low speed until smooth. Stir in in the blueberries.
4. Spoon the batter, evenly, into paper cups. Scatter extra blueberries on top and sprinkle with the extra sugar.
5. Bake muffins until golden and a toothpick inserted in the middle comes out clean, 25 to 30 minutes. Let muffins cool slightly in pan, then transfer to a cooling rack. These muffins are best eaten warm.
6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the Muffins at 360°F (180°C) for 25 minutes.

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