Cocoa Berry Muffins
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line two 12 hole muffin or cupcake trays with 18 blue cupcake cases.
Combine the flour, cocoa and sugar in a large mixing bowl.
In a separate mixing bowl, whisk together the yoghurt, butter, eggs and vanilla extract until smooth. Pour into the dry ingredients and mix together until just incorporated. Fold in the blueberries at this point until evenly distributed.
Spoon into the cupcake cases and bake for 15-18 minutes until risen, golden and springy to the touch; a toothpick will come out almost clean from their centres when they are ready.
Remove and transfer the muffins to wire racks to cool. Once cool, stack the muffins in twos and tie together using string.