Ingredients

• 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)

Method

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.