DO: Blueberry & Raspberry Yoghurt Muffins

I woke up late this morning and had an urge to make some muffins. As you do. I adapted this recipe to… well, fit with whatever was in my fridge!

If baking is not your thing, not to worry. These are really simple to make. And if after one try you still can’t make them, what’s the matter with you? (makes 12):

  • 115g Unsalted utter
  • 300g Self-raising flour
  • ½ Bicarbonate of soda
  • ¼ tsp Salt
  • 250g Caster sugar
  • 250ml Natural yogurt
  • 2 Eggs
  • 150g Fresh blueberries
  • 150g Fresh raspberries

 

Preheat the oven to 190˚C/gas 5

Line a 12 hole muffin/cupcake pan with muffin wrappers or squares of baking paper cut to fit.

Melt the butter in a saucepan over the lowest heat then set aside to cool.

Sift the flour, bicarbonate of soda and salt into a large mixing bowl. Add the sugar, mix thoroughly.

In a measuring jug add the yogurt and eggs. Whisk together while pouring in the melted butter.

Take the dry mixture and make a well in the centre. Pour half the liquid batter in and mix using a wooden spoon. Carefully fold in the blueberries and raspberries (leave a few out to top the muffins at the end). Add the rest of the liquid batter and mix (do not over mix, it is not a cake so a lumpy mixture is a good mixture!).

Spoon into the paper cases and top with the remaining berries (one or two of each is fine). Bake for 20–25 minutes, or until a toothpick inserted comes out dry. Make sure you turn the muffin tray halfway through to bake evenly. Let the muffins cool for 5 minutes before transferring to a wire rack.

Stick the kettle on. Sharing is optional.

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