(from the wonderful Tender: Volume II by Nigel Slater)
125g plain flour
125g wholemeal spelt flour
1.5 teaspoons baking powder
0.5 teaspoons baking soda
0.5 teaspoon salt
125g golden caster sugar (I used really dark sugar which gave the muffins a fuller taste)
2 large eggs
1 teaspoon vanilla extract
Demerara sugar and rolled oats for sprinkling
Preheat the oven to 190°C. Line a 12-mould muffin with paper cases.
In a bowl, sift together flours, raising agents and salt.
In another bowl, cream together butter and sugar until pale and fluffy, scrape down the bowl occasionally with a spatula. Then, lightly beat the eggs and add slowly. Add vanilla extract and yogurt. I added some lemon zest at this point.
Gently add the dry ingredients. Mix thoroughly. Fold in the berries. Drop the mixture into paper cases. Sprinkle the tops with a little sugar and a few rolled oats.
Bake for about 20-24 minutes or until a skewer inserted in the center comes out clean. Let the muffins cool briefly in the tin, then place them on a cooling rack.