Wholemeal Vanilla Yoghurt & Blueberry Muffins

Spring has definitely sprung here in the UK, it is no exaggeration when I say the sun has been shining for a whole week, as in 7 days of sunshine. I'm no stranger to the sun being an Aussie, but I am a stranger to celebrating the sun like the Brits do, because it is a sight they rarely see. I saw bright yellow daffodils in the garden and a crisp green lawn and I knew I had to bake some spring time Blueberry Muffins and get out in the garden and take some pictures. These muffins aren't as unkind to the waistline either... you're welcome ;-) ! What's cooking at the moment in your kitchen?

Ingredients

1¾ cups wholemeal flour

¾ cup raw sugar 

½ teaspoon salt
2 eggs 

125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)
1½ cups of blueberries

1 tsp of vanilla extract
Cinnamon for sprinkling 

Method

1.   Preheat oven to 170°C (fan forced)

2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.

3.   Add eggs to the mixture.

4.   Gradually add salt and flour in 3 batches.

5.   Once combined gradually add the yoghurt.
6. Fold in blueberries with a rubber spatula.

7.   Fill greased or paper-lined muffin cups ⅔ full and sprinkle muffins with a touch of cinnamon and raw sugar.

8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.