100mlplain yoghurtI used fat-free Bulgarian yoghurt
2large eggs
1tspvanilla extract
150gbuttermelted
12tspblueberry preserves
for the coating
150gcaster sugar
Instructions
Heat the oven to 180°c and lightly grease a 12-hole muffin tin.
Put the sugar, flour and baking powder in a bowl and mix to combine.
In a seperate bowl/jug, whisk together the yoghurt, eggs and vanilla extract. Pour the wet ingredients and melted butter into the dry ingredients and fold until mixed well.
Place 2 tbsp of the mixture into each muffin hole. Add 1 tsp of the jam into the centre of each and then cover with the rest of the batter.
Place the muffins into the oven and allow to bake for 15-20 minutes until golden brown and cooked through.
Remove from the oven and allow to cool for 5 minutes in the tin before removing and rolling in the caster sugar.