Easy blueberry muffins

Sprinkled demerara sugar on top - gives it extra special flavour and a bit of crunch like crumble

Easy and delicious

Very light and cakey. Tasty, but do feel like there is something missing.

Add an extra tbsp milk if using Greek yoghurt.

Didn’t really form a cake mixture was more doughy and I followed all the steps everything was measured out to exact measurements. However they do rise very well and taste amazing.

So, I did have to make several substitutions. For the butter, yogurt, and milk I subbed margarine sticks, coconut yogurt, and oat milk; for the caster sugar I did half white sugar and half brown sugar; and I was out of eggs so I had to use bananas. I'm not excited about the bananas cause I'm not a huge fan of them. For my fellow Fahrenheit-ers out there: 200 C is roughly 390 F and 180 C is roughly 355 F (rounding since my oven does increments of 5). I did end up making this bar style since I'm too lazy to use muffin tins. As I thought, they tasted like banana muffins. Next time I really need to use actual eggs. These really aren't bad, but they are a little bland. Even with the bananas.

I used SR Flour rather than Plain as per the tips - also used 1 teaspoon of baking powder. I sprinkled the top with sugar before baking. Son said they were gorgeous.

I made a double batch, and it made 29 average sized muffins. They didn't rise as much as I thought (given the amount of baking powder and bicarb that went in) but perhaps I over worked the batter.