Sometimes we forget about trusted old favourites in favour of the latest trend or new fancy ingredient, but can you remember your first blueberry muffin? The joy and juiciness of each bite, the fact that they’re very likely better on day two, and that buttering them will change your life. Make the most of late season blueberries this weekend.   

Makes 12 regular muffins   

Ingredients 

• 2/3 cup white sugar + extra for topping  
• ¼ cup lightly packed brown sugar  
• 2 medium eggs  
• ¾ cup plain yogurt  
• 120g melted butter or oil  
• 1 ¾ cups plain flour  
• 1 generous tsp baking powder  
• ½ tsp sea salt  
• ½ tsp baking soda  
• 1 tbsp lemon zest,   
• 1 tsp vanilla extract  
• 1 punnet fresh or frozen blueberries  

Method 

1. Preheat oven to 180C. Line 12 standard muffin tins with liners or baking paper or grease well with oil.  
2. Beat sugars with eggs in a large bowl and then whisk in yoghurt and butter.  
3. Add flour, baking powder, salt and baking soda and stir to combine. Don’t over mix it. Fold in blueberries.  
4. Divide among prepared muffin holes. Sprinkle each muffin with a decent sprinkle of sugar and bake until golden brown and baked through, 17–20 minutes.  
5. Let cool on a wire rack for 10 minutes before easing each muffin from the tin.    

Nici's note: These freeze well.   

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