Preheat oven and prepare the tins:
Preheat oven to 180°C. Line a muffin tin with paper liners or grease lightly with oil or butter.
Mix dry ingredients:
Sift flour, baking powder, bicarbonate of soda and salt into a large bowl. Add sugar and mix well.
Mix the wet ingredients:
In another bowl, whisk together the milk, yogurt, oil (or melted butter), eggs, and vanilla extract until smooth.
Combine the ingredients:
Pour the wet mixture over the dry ingredients and gently mix until just combined. Don’t overmix; the dough should be a little lumpy.
Add the blueberries:
Gently fold the blueberries into the mixture, being careful not to break them.
Pour the mixture into the molds:
Divide the mixture into the baking cups, filling each one about two-thirds full.
SOUR CREAM CHICKEN ENCHILADAS RECIPE
Cherry Cheesecake Lush Dessert
I Couldn’t Stop Crying over an Unexpected Wedding Gift Passed on through My MIL
Chicken and Broccoli Cheesy Casserole Low Carb
Don’t throw it away again if you want the neighbors to die of envy: lush flowers and plants
MOM’S FAMOUS CREAM PUFFS