I decided to try out a new recipe, and it was worth it! The original I used you can find here – Sally’s

For mine I halved the measurements to make only 6, and just kept the topping to sugar and cinnamon.

Sugar topping- mix together and leave until end

50g brown sugar

1/2 tsp cinnamon

Muffins –

110g Plain Flour

1/2 tsp baking powder & 1/2 tsp of baking soda

1/4 tsp salt

55g butter at room temperature

50g granulated sugar & 25g brown sugar

60g plain yoghurt

1 large egg at room temperature

30ml milk at room temperature

1 tsp vanilla extract

105g blueberries

Method –

Mix the flour, salt, baking powder and baking soda together and set aside.

Cream the butter and sugar together until creamy (either by hand or using a handmixer), add the egg and beat well until creamy again. Then add the yoghurt and vanilla extract and beat again until fully combined.

Add the flour mixture slowly, beating in until smooth and all the flour has been assimilated, then fold in the blueberries.

Put into greased baking tray or muffin cases, and then spoon some of the sugar and cinnamon topping on each one, pressing on it firmly to make sure it stays.

Cook at 200°c (fan) for 5 mins, then turn down to 160°c (fan) for 20 minutes. Once done,remove from the oven and leave in the tray for another 5 minutes, then place on cooling rack. Then eat and enjoy.

(c) K Wicks