With blueberries in season during summer, now is a great time to whip up these buttery and soft blueberry muffins - perfect for a picnic or for the kids to take to school.
2 large Pace Farm eggs
140g natural yogurt
100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
1 tsp bicarbonate of soda
125g fresh or frozen blueberries
2 tbsp milk
1 tsp vanilla extract
250g plain flour
2 tsp baking powder
Pre-heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add eggs and beat for a minute, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Allow to cool for 10 mins, then carefully lift out and serve.