After the Raspberry and White Chocolate Muffins went down well the other week, I’ve not made any more muffins since. Such a shame as they’re so easy to make. So different to shop bought in size and in terms of sweetness. These muffins are perfect for a breakfast on the go or a snack with a steaming mug of coffee or tea. They even have added porridge oats in which gives the muffins a great texture and keeps you feeling a bit fuller for longer.

I wanted to bake a couple of things to scratch off my #100bakeschallenge poster so I found two things that I really wanted to bake: the aforementioned muffins and some Triple Chocolate Chip Cookies.

BLUEBERRY YOGHURT MUFFINS

You will need:

• 325g plain flour
• 1 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 200g light brown soft sugar
• 50g porridge oats
• 2 eggs (I use medium)
• 100ml full fat milk
• 100g full fat natural yoghurt
• 75ml sunflower oil
• 1 tsp vanilla extract
• 125g blueberries

You will also need a 12 hole muffin tin and some paper muffin cases.

• Pre-heat the oven. My oven is a fan one so I baked my muffins at 180oC (Gas 6).
• LIne your tin with the cases.
• Sift all the dry ingredients together into a large mixing bowl: the flour, bicarb of soda, baking powder, sugar and porridge oats.
• Stir to combine well.
• In another bowl, put the eggs, milk, yoghurt and oil together and whisk until combined.
• Pour the wet ingredients into the dry ingredients and fold together carefully with a metal spoon. Try not to over mix these as it makes the mixture over heavy.
• Finally, fold in the blueberries.
• Spoon the muffin mixture carefully into the muffin cases.
• Bake for 20-25 minutes until well risen.
• Cool in the tins for about 10 minutes and then remove to a wire cooling rack so the muffins can cool down completely.
• These muffins are best eaten fresh but can last for 3 days in an airtight container.

Do you love muffins? What are your favourite flavours? Do let me know in the comments below. I’d love to bake more!

Happy Baking!

Love Sam xx