Blueberry & yogurt muffins
Chef DefneKitchen Studio chef · October 14, 2026Tender muffins made with yogurt and studded with blueberries, quick enough for a weekend bake. They keep for 3-4 days, and a few seconds in the microwave revives them.
Ingredients · 10
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- ButterSoftened, plus 1 tbsp for greasing100 g
- Golden caster sugar140 g
- Large eggs2
- Natural yogurt140 g
- Vanilla extract1 tsp
- Milk2 tbsp
- Plain flour250 g
- Baking powder2 tsp
- Bicarbonate of soda1 tsp
- Frozen blueberries125 g
Method · 5 steps
- 1
Set the oven to 200°C (180°C fan) and place paper cases in a 12-hole muffin tin. Cream the butter with the caster sugar until pale and fluffy.
- 2
Beat in the eggs for 1 min, then stir through the yogurt, milk and vanilla extract.
- 3
Mix the flour, baking powder, bicarbonate of soda and ¼ tsp fine salt in another bowl. Add this to the wet ingredients and stir until combined, then gently fold through the blueberries and spoon the batter evenly into the paper cases.
- 4
Put in the oven for 5 mins, then lower the heat to 180°C (160°C fan) and give them a further 15-18 mins, until puffed up and golden and a skewer pushed into the middle comes out clean.
- 5
Leave the muffins to rest for 10 mins in the tin, then transfer them to a wire rack to cool completely. Store in an airtight container for 3-4 days. To revive them after a day or two, microwave on high for 10-15 secs.
