Greek Yogurt Blueberry Muffins

• Blueberries – fresh or frozen blueberries can be used. If using frozen blueberries, do NOT defrost them before using.

OTHER BAKING TIPS:

• Oven temperature – I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
• Use room temperature ingredients for the best result.
• Be careful not to over mix your batter – gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins
• For fluffy and moist muffins – ensure you don’t overcook the muffins. The muffins are cooked when they spring back when you press them gently on top.
• To avoid the base of your paper muffin cases becoming greasy, place a small amount of uncooked rice grains under the paper case in the bottom of each muffin hole of the tray. The grains of rice will absorb any excess oil.
• Storing – store the muffins in an airtight container at room temperature for 3-4 days.
• Freezing – muffins can be frozen for up to 3 months, by wrapping individually in cling wrap and then placing into an airtight container.