Step 1

Preheat the oven to 190C/375F.

Step 2

Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.

Step 3

Combine the eggs, oil, yogurt, and milk in another bowl or jug.

Step 4

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). The batter will be fairly thick, but not dry.

Step 5

Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.

Step 6

Cool on a wire rack, then store in an air tight container.