Ingredients:
- 113g butter softened
- 1 1/4 cup sugar
- 2 medium eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup blueberry Greek yoghurt (or regular Greek yoghurt)
- 1-2 cups blueberries, rinsed
- 2 tablespoons milk (or almond milk)
- Granulated sugar for toping
Directions:
- Preheat the oven to 200
- In a large bowl, mix softened butter and sugar until crumbly. You can use a mixer or fork.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and yoghurt until combined.
- In a separate bowl, combine flour, salt and baking powder. Add dry ingredients to the wet mixture, stirring until just incorporated, don't overmix.
- Gently fold in blueberries, adding in batches for even distribution. then fold in milk.
- line a 12-cup muffin tin with liners. Fill each cup with batter, almost t the top. Sprinkle with sugar.
- Bake for 18-20 minutes, until the tops are golden, and a toothpick comes out clean.
- Let the muffins cool for 15-20 minutes before serving.
