Blueberries Valrhona Cocoa Muffins by Connie Tan

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Ingredients
260g sugar
300g self-raising flour
15-20g Valrhona cocoa powder
3 large eggs
100g unsalted butter
100ml UHT milk
1 tub low-fat yoghurt
1 punnet blueberries (coat with some flour n shake off)

Method
1. Cream butter n sugar till even.
2. Add eggs bit by bit.
3. Add yoghurt, milk.
4. Add sifted flour, cocoa powder. Do not overfold. Then pour in bluerberries n combine.
5. Scoop batter into lined muffin trays by using an icecream scoop.
6. Bake in a preheated oven of 180°c for abt 25mins. Test for doneness with a skewer.

Quantity: 16-17 standard-size muffins