This recipe is best with
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
Instructions
- 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.
- Cream butter, sugar and essence together. Add eggs, one at a time. Stir in sifted dry ingredients to mix.
- Combine milk, yoghurt and canned blueberries and stir into the creamed batter. Mix quickly to blend.
- 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.
