Preheat oven and prepare the tins:
Preheat oven to 180°C. Line a muffin tin with paper liners or grease lightly with oil or butter.
Mix dry ingredients:
Sift flour, baking powder, bicarbonate of soda and salt into a large bowl. Add sugar and mix well.
Mix the wet ingredients:
In another bowl, whisk together the milk, yogurt, oil (or melted butter), eggs, and vanilla extract until smooth.
Combine the ingredients:
Pour the wet mixture over the dry ingredients and gently mix until just combined. Don’t overmix; the dough should be a little lumpy.
Add the blueberries:
Gently fold the blueberries into the mixture, being careful not to break them.
Pour the mixture into the molds:
Divide the mixture into the baking cups, filling each one about two-thirds full.
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BUTTERNUT COOKIES
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