Ingredients: 150g caster sugar, 100g butter, 2 eggs, 150g natural yoghurt, 2tbsp milk, 250g plain flour, 2tsp baking powder, 140g blueberries.
Prep: 15 minutes Cook: 20 minutes
Makes: 12 muffins
Preheat oven to 180c and line two muffin trays. Beat the sugar and butter until soft and fluffy. Add the milk, yoghurt and eggs and whisk well until fully combined.
Sieve in the flour and baking powder, folding gently until combined then stir through the blueberries.
Place mixture into the muffin cases approx 3/4 full and bake for 20 minutes or until golden brown and cooked through.
Top Tip: Change the fruit to other berries including cherries, redcurrants, raspberries as the fruit is in it's peak in the season.