Easy peasy summer blueberry muffins

Summer Blueberry Muffins 

School’s out for summer, we’ve put together an easy fun sweet bake for you to make with the kids and enjoy eating in the garden.

Ingredients

• 100g unsalted butter softened (plus 1 Tbsp melted for greasing)
• 140g golden caster sugar
• 2 large eggs
• 140g natural yogurt
• 1 tsp vanilla extract
• 250g plain flour
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 125g pack blueberries (you can also use frozen)

• 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 beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarbonate of soda 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.
• Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling.

*These muffins 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.

Looking for ready-made delicious Blueberry Muffins? Then we have a box of 15 proudly baked in the UK that are ready for delivery direct to your door. Shop our full range of muffins today. Vegetarian friendly, ambient and great shelf-life.