• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • 130g butter
  • 100g castor sugar
  • ½ tsp vanilla essence
  • 2 eggs
  • 2 tbsp milk
  • 2 tbsp blueberry yoghurt
  • 250g self-raising flour
  • 1½ tsp baking powder
  • 25g slivered almonds
  • 2 tbsp canned blueberries


  1. Line 9 muffins cups with paper cases and preheat oven to 200°C. Sift flour and baking powder into a bowl and stir in the almonds.
  2. Cream butter, sugar and essence together. Add eggs, one at a time. Stir in sifted dry ingredients to mix.
  3. Combine milk, yoghurt and canned blueberries and stir into the creamed batter. Mix quickly to blend.
  4. Fill muffin cups two-thirds full. Sprinkle the top with some extra slivered almonds and bake for 20-25 minutes or until well risen and golden brown.

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