Blueberry Muffins

You will need…

Blueberry Muffins

Unsalted Butter

100g softened, plus 1 tbsp, melted, for greasing

Golden Caster Sugar

140g

Eggs

2, Large

Natural Yoghurt

140g

Vanilla Extract

1tsp

Plain Flour

250g

Baking Powder

2tsp

Bicarbonate of Soda

1tsp

Blueberries

125g

Belvoir Farm Blueberry & Blackcurrant Cordial

50ml

Method

1.

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 the eggs and Belvoir Farm Cordial and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ 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.

2.

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.

3.

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

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