Blueberry Muffin 1

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Wash the blueberries and let them drain well (do not thaw frozen berries).

In a bowl, mix the flour, baking powder and baking soda and gently fold in the blueberries.

In a second bowl, beat the egg, sugar, natural yogurt, vanilla sugar and oil until creamy and foamy.

Fold in the flour-and-berry mixture briefly, only until no dry flour is visible.

Spoon the batter into the cases (about two-thirds full) and bake for 20–25 minutes.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.