Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.
These are NOT like the super sweet blueberry muffins you usually find in cafes and bakeries. If you have a sweeter tooth and think you’d prefer them a bit sweeter, simply sprinkle a bit of extra sugar over the top of your muffins before baking. Brown sugar works well!
Although I've said this recipe makes 12 to 14 muffins, it really depends on the size of your muffin cases! I've made just 10 in big muffin cases, and a lot more in smaller ones.
I find that sometimes my batter is a bit thicker than other times, depending on which brand of yoghurt I use. If the mixture still seems a bit thick to you (you want it to be a soft dropping consistency, but not too runny) just add a bit more milk until it's thinned out a bit.
The result will still be good if your mixture's too thick, but I find the muffins end up looking better if it's exactly the right consistency!!!
And as for cooking time... although I usually bake my muffins for 17 to 20 minutes, sometimes they take longer to cook if they're bigger.
One time I made some really big ones and they took a good 10 minutes longer to bake. Just keep checking with a skewer every few minutes if you don't think they're done after 20 minutes.
This is now one of my oldest and most successful recipes!
I still make these blueberries regularly - at least once a month. We all love them!
So we can safely say this is a tried and tested recipe. I hope you like it as much as we do.
The greatest thing about these blueberry muffins is that no matter what substitutions or adaptations you make, they seem to come out well. Take a read of the comments below to see the different ways readers have adapted them.
It really is hard to get them wrong!