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Blueberry Yogurt Muffin

This is my regular quick & easy muffin that doesn’t require a mixer 👍🏻

Using yogurt (natural/Greek-style) results in very moist & tender crumb, and bursting with juicy blueberries 🫐

Great for kids to enjoy as breakfast, snack or afternoon tea 😋

Ingredients

Makes 12 regular size muffins

240g natural/Greek-style yogurt
1 large egg
60g neutral tasting oil
1/2 tsp pure vanilla extract
260g plain/cake flour
100g caster sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
125-150g blueberries, washed & pat dry

Method

  1. Preheat oven to 190 degree celsius. Line the muffin pan with paper cases.
  2. In a mixing bowl, add yogurt, oil, egg & vanilla extract. Mix till well-blended.
  3. In another mixing bowl, add flour, sugar, baking powder, baking soda & salt, mix well.
  4. Toss 1-2 tsp of flour mixture into blueberries.
  5. Pour wet ingredients into the dry ingredients and fold till the ingredients are just combined. Then gently stir in the blueberries. Do not over mix or the muffins will turn out tough. The texture of the dough is dry and resembles very sticky cookie dough. Don’t worry, it is normal.
  6. Evenly fill the muffin cases with the batter to almost full as the batter rises only slightly and retains the shape more or less. Using ice-cream scoop will be easier as the batter is very sticky.
  7. Place muffin pan into the oven and bake for 20 mins. Transfer to wire rack and let cool for about 5 mins before removing from pan. Taste best when warm.

Author

928F5F7A-4ADC-49D3-BAD5-50E0C71A4D79

Meg Tan

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