Moist Blueberry Muffins

Instructions

Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a 12-hole muffin pan with muffin wrap cases. Whisk together the flour, baking powder, bicarbonate of soda, caster sugar and cinnamon in a large bowl. In a separate bowl, whisk the eggs, oil, milk, yoghurt and vanilla extract. Do not add the blueberries just yet. Hand-whisk until smooth and creamy for at least 1 minute. Add the wet mixture to the dry mixture and fold in until combined. Try not to overmix - a few flour pockets are okay. Overmixing will result in tough muffins. Spoon 1 tablespoon of the batter into each of the muffin cases. Using your fingers, gently press in 4-6 blueberries per muffin case before topping with 1 more tablespoon of the batter (see note 6). Top each muffin with a sprinkling of coffee sugar crystals or brown sugar, if using. Bake the muffins for 5 minutes, then turn the oven down to 200°C (400°F) (180°C/350°F fan-forced) and bake for a further 13 minutes. Pierce one muffin with a skewer; if the skewer comes out clean, the muffins are ready. If not, continue baking for an additional 2 minutes. Remove the muffins immediately from the muffin pan and place them on a cooling rack. They are best enjoyed warm or at room temperature. See the freezing instructions below.

• plain flour Notes: 2 cups, 300 g, all-purpose
• baking powder Notes: 2 tsp
• bicarbonate of soda Notes: 1 tsp, baking soda
• 1⁄2 cup caster sugar Notes: 115 g, superfine, see note 1
• 1⁄2 tsp ground cinnamon
• eggs Notes: 2, see note 2, room temperature
• 1⁄2 cup oil Notes: 125 ml, see note 3
• 1⁄2 cup full-cream milk Notes: 125 ml, whole, see note 4, room temperature
• 1⁄2 cup plain yoghurt Notes: 125 g, see note 5, room temperature
• pure vanilla extract Notes: 2 tsp
• 1⁄2 cup fresh or frozen blueberries Notes: 80 g
• 1⁄4 cup coffee sugar crystals or brown sugar for sprinkling on top Notes: 55 g, optional

  Optional