Sunday Baking: Blueberry Muffins

On cold wintry, Sunday afternoons I like to bake. These muffins are a family favourite.   You can substitute the blueberries for other soft fruit, but in our house, blueberries are the most popular, although home grown rasberries come into favour in the autumn. You can use fresh or frozen.

Ingredients:

50g unsalted butter (melted and allowed to cool slightly)

200g plain flour

2 tablespoons of baking powder

50g soft brown sugar

100g natural yoghurt

100ml milk

2 eggs (Ours are free range and mixed sizes, I tend to go for the medium sized ones – occasionally we get a double yolker – it doesn’t seem to affect the results!)

A pinch of salt

100g blueberries

Method:

Sift the flour, salt and baking powder, add the sugar and combine gently. Put the milk, yoghurt, butter and eggs in a jug and beat until combined. Fold into the dry ingredients, the batter should be lumpy, not smooth like a sponge cake. Add the blueberries and divide the mixture between 12 large bun cases.

Bake at Gas mark 6 for about 20 minutes (depending on your oven). I know it’s hard, but let them cool a little before you attempt to eat them. If you  have better self control than us, you can store them for a couple of days in an airtight tin. Best served with a mug of tea (made in the pot) in front of a log fire with the new series of Time Team on TV!!

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