I had an hour plus in between my errands, so I thought I could do simple bake. There was still this box of blueberries in my fridge. Hence decided to make some blueberry muffins. All these while, I have been using my fav recipe, the one by my idol Gwyneth Paltrow. That recipe never disappoints me. Will share my bakes with this recipe soon. However for today, decided to try another recipe and I went to the Culinary Kitchenette blog which I co-managed with Gwen and Cynthia (yes, The Baking Biatch). Stef’s Crunchy Top Moist Yoghurt Blueberry Muffins caught my eyes and decided to try it out (^-^)
I have TONNES of cupcake liners (standard, square, round) but I actually don’t have any muffins liners! (><) Thought I could today do those Choc-n-Spice look-alike, as how Stef’s muffins turned out too, in her recipe. Nevermind then. I used those bigger round cup liners instead and the recipe yields 9 such muffins.
While the muffins were in the oven baking, I was going through the school work with my girl but we both were so distracted by the aroma and couldn’t wait for the muffins to be ready (^-^)
* Please visit Steff’s original recipe shared in our blog here. I followed the recipe, except that I have used the normal Marigold blueberry low-fat yoghurt, instead of Greek yoghurt.
Below is my slightly modified recipe.
384g plain flour
4 level teaspoons baking powder
1/2 level teaspoon fine kosher salt (I used sea salt)
2 eggs, room temperature
200g caster sugar
1 cup(~250ml) blueberry low-fat yoghurt
1/2 cup salad oil
1 teaspoon vanilla paste or extract
1 & 1/2 cups fresh blueberries
1. Preheat oven to 210 degree Celsius. Line muffin tin with muffin liners. I used the cup liners and hence did not need a muffin tray. Set aside.
2. In a large bowl, sift together flour, baking powder & salt. Set aside.
3. In the mixer bowl, whisk together eggs and sugar at medium speed until combined. Mix in yogurt, oil, and vanilla till well combined. Mixture will be very runny.
4. Make a well in the middle of the flour mixture from step 2 & slowly pour in the wet ingredients into the dry ingredients.
5. Gently fold everything together using a wooden spoon or spatula. About 10 folds later, add in the blueberries & continue gently folding for another 10 to 12 folds. To avoid overmixing, ensure you fold gently until there are no big pockets of flour remaining. Small specks of flour all over the batter is fine. Note : The batter will be very thick and lumpy.
6. Using a dessert spoon or cookie batter ice cream scoop, scoop the batter into the prepared muffin liners, filling all the way to the top.
7. Bake at 210 degrees Celsius for the 1st 5 minutes then reduce oven temperature to 190 deg and continue to bake for abt 20-25min until the tops are golden and skewer comes out clean.
8. Allow muffins to cool for 10 minutes in the pan (if you are using a muffin pan). I cooled mine on a cooling rack.