Preheat your oven to 180C/350F/Gas Mark 4

Mix together the dry ingredients – the flour, sugar and baking powder  

In a separate bowl mix the egg, Greek yogurt, the blueberry ‘compote’ from the pots of yogurt, the milk and vegetable oil.

Gently mix the wet ingredients into the dry ingredients. 

You don’t want to over mix or your muffins may be a bit heavy.

Grease your muffin tins and fill each mould to just below the top.

Bake in the oven for 20 minutes or until the muffins have risen and are golden. 

Leave to cool a little before removing from the tins.

They should keep for 2 days in an airtight container.

Makes 10-12 muffins depending on the size of your muffin tin or approximately 24 mini muffins.