Here’s a delicious homegrown alternative to coffee-shop blueberry muffins.
(You can, obviously, also make it with blueberries, if you grow those.) Using yoghurt in the recipe produces a lighter, more authentic texture than the usual all-milk method. The mixture is stiffer than you might expect, but it bakes to perfection.
Ingredients (makes 12)
250g (9oz) self-raising flour
140g (5oz) caster…