Easy Blackcurrant Muffins

Preheat the oven to 190°C (170 fan/ Gas 5/ 375℉) and line a 12 hole muffin tin with muffin cases.
Place the plain flour, bicarbonate of soda and caster sugar in a large mixing bowl. Stir them together so the raising agent is evenly distributed.
140 g Caster Sugar (granulated sugar), 200 g Plain Flour (all-purpose flour), 1 tsp Bicarbonate of Soda (baking soda)
In a separate jug or bowl, whisk together the natural yogurt, eggs, cooled melted butter and vanilla extract until smooth.
100 ml Natural Yogurt, 2 Eggs, 140 g Melted Butter, 1 tsp Vanilla Extract
Pour the wet mixture into the bowl of dry ingredients. Fold everything together gently until it is only just combined. A few small lumps are fine. Avoid beating or overmixing the batter, as this can make the muffins dense.
Gently fold in the blackcurrants and white chocolate chips until evenly distributed.
150 g Blackcurrants, 100 g White Chocolate Chips
Divide the mixture between the muffin cases. The cases should be approximately three-quarters full. Bake for 16-18 minutes or until the muffins are well risen and lightly golden.
To check they are done, insert a skewer into the sponge rather than directly into a blackcurrant or chocolate chip. It should come out clean or with a few moist crumbs attached.