Blueberries and Yogurt Muffins

I was searching around for cake recipes suitable for diabetic patient. My father-in-law is diabetic and I thought of baking him a cake for his birthday. Found one Mango Cream Cheese Pound Cake but sadly was not able to bake it in time due to some changes in the celebration plans :( Anyway, I was glad to bump into a pastry chef's blog who discovered having diabetes shortly after enrolling himself in a culinary school. Check out this website to look for baking tips and recipes suitable for diabetes.

Originally I wanted to bake the Blueberries Muffins following the recipes found in diabetic pastry blog but I hold back because I got to know through youtube on what Splenda really is. Not sure how true it is but i think better be cautious than sorry. At the end, I followed this Blueberries and Yogurt Muffin Recipe and did quite a lot of variations to it.


I like the topping for the muffin most as it was so crunchy and it tasted exactly like those crumble pies if you ever tried one before.


The taste of the cinnamon and nutmeg was light but it helped mellowing down the sourish taste of the berries and enhanced the overall aroma of the muffins.


I used 2 types of blueberries from different farms. Perhaps that explains the two different purple tones of the muffins. This is really a healthy snack since it is fruity and uses less butter. Next time I will try to replace the butter with canola or sunflower oil and replace 1/3 of the plain flour with the wheat flour to make it more wholesome and healthier.


BLUEBERRIES AND YOGURT MUFFINS

Ingredients

(Make 15)
220g Plain Flour
1/4 tsp of salt
56g unsalted butter (soften)
170g castor sugar
55g brown sugar
2 eggs lightly bitten
170ml full cream milk
90g plain yogurt
2 1/2 tsp baking powder
1tsp baking soda
218g blueberries
½ cup pecans (optional)


Topping
30g plain flour
30g cold unsalted butter (my suggestion)
2 tbsp brown sugar
A dash of nutmeg and cinnamon

Method

1. Sift flour together with salt, baking powder and baking soda. Put aside

2. Grease the muffin tray and line the muffin tray with the muffin cases. Preheat the oven at 200deg C. Baking time 20-25 min

3. Mix butter with sugar until creamy, pale and fluffy about 5 - 7 minutes at high speed. Mix in yogurt, milk, eggs until incorporated at low speed.

4. Add in flour, salt, baking powder and soda and mix until incorporated . Do not over mix.

5. Fold in blueberries.

6. Fill the muffin cases about 2/3 full

7. For the topping, add plain flour, brown sugar, a dash of cinnamon and nutmeg together using the back of the fork. Rub in about 30g cold butter until bread crumb is form. Sprinkle on top of the muffin before baking.

Notes :
1. I have added half water to the full cream milk to make a 2% milk
2. I have reduced the castor sugar to about 90g and keep the measurement for the brown sugar.
2. Do not add in too much berries as it will increase the density of the cake. Don't make the same mistake that I did.
3. Best to be eaten on the day when they are baked as the toppings turn soggy the next day. Also, because they were so dense inside due to too much berries you can't really keep it more than 3 days.

Recipe from About.Com : Southern Food