- 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.