I’m posting this today more for my own benefit than yours. It is without a doubt the best blueberry muffin recipe I’ve ever used but it’s in a scruffy old magazine and I keep losing it. I need to jot it down for posterity so you might as well have a share too, you lucky things, you. The muffins last up to 4 days in the fridge but need bringing back to room temperature if they’re going to be enjoyed at their best. They freeze for up to 6 weeks too but I’m betting they won’t make it as far as the freezer.
400g self raising flour (I use wholemeal)
1tsp baking powder
175g caster sugar
1/2 tsp salt
150g plain yogurt (full of low fat)
85g unsalted butter, melted and cooled slightly
1 tsp vanilla essence
A muffin tin and 12 muffin cases
Combine the dry ingredients in a large mixing bowl.
Gently whisk the wet ingredients together and add to the bowl.
Scatter the blueberries over and gently combine until only just mixed. Over-stirring will result in tough muffins.
Fill the muffin cases really generously and bake at 180C for 25 minutes until well risen and golden.
Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.