Saturday Morning With Jack Tame

Sometimes we forget about trusted old favourites in favour of the latest trend or new fancy ingredient, but can you remember your first blueberry muffin? The joy and juiciness of each bite, the fact that they’re very likely better on day two, and that buttering them will change your life. Make the most of late season blueberries this weekend.    Makes 12 regular muffins       Ingredients  2/3 cup white sugar + extra for topping   ¼ cup lightly packed brown sugar   2 medium eggs   ¾ cup plain yogurt   120g melted butter or oil   1 ¾ cups plain flour   1 generous tsp baking powder   ½ tsp sea salt   ½ tsp baking soda   1 tbsp lemon zest,    1 tsp vanilla extract   1 punnet fresh or frozen blueberries      Method  Preheat oven to 180C. Line 12 standard muffin tins with liners or baking paper or grease well with oil.   Beat sugars with eggs in a large bowl and then whisk in yoghurt and butter