Bluebbery Muffins


  • 100g unsalted butter, softened
  • 140g golden caster sugar
  • 3 medium eggs
  • 140g Greek yogurt
  • 1tsp vanilla extract
  • 2 tbsp milk
  • 250g self raising flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 125g punnet of fresh blueberries
  • 1 tbsp flour (to coat the blueberries)
  • Oats/ brown sugar (optional)


Beat the butter and sugar together till light and fluffly.

Add the eggs, one at a time, followed by the yogurt, milk and vanilla extract. Beat till everything is mixed well together.

In a separate bowl, sift the flour, baking powder, bicarbonate of soda and salt together and add to the butter mixture and mix till well combined.

Roll the blueberries in 1 tbsp of flour to stop them getting to the bottom of the cake , then add them to the muffin mixture. Mix with a wooden spoon and ensure the blueberries are evenly dispersed.

Transfer the batter to muffin cases and top with oats or brown sugar (optional) and bake them in a pre heated oven for around 20 minutes at 170c fan assisted oven.