Tuesday, August 11, 2009

Blueberries Yogurt Muffins II

I have craving for blueberries lately. I bought 2 punnets of blueberries and intended to use one of the punnet to bake a tray of blueberries muffins. I came across this blog which has now become my favourite cooking and baking blog. I refer this site for the recipe but yet again I didn't follow it exactly as I didn't want to have a dense and heavy muffins this time. So I thought of not using the 2 mixing bowls method but creaming one instead. I have also replaced the vegetable oil with butter though not as healthy but I just have the craving for light buttery muffins. I did a comparison of this recipe with the one which I did sometimes ago. The ingredients used are almost similiar except that this recipe replaced the full cream milk with orange juice, added the vanilla flavour and used less one egg. As for the topping, I used about 5 tablespoons of flour with 2 tablespoon of butter and about 1/4 cup of brown sugar mixed with nutmeg and cinnamon.

The muffins were moist, soft, cakey and light with strong blueberries flavour!! I would said that this is an improved recipe from my previous experiment. Yummy! Yummy!!

Blueberries Yogurt Muffins


220g / 2cups of plain flour
170g brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
(Sift the dry ingredients together)

1/4 cup of freshly squeezed orange juice
56g unsalted butter (room temp) or 2 tbsp vegetable oil
1 tsp vanilla extract
1 cup vanilla yogurt
2 large eggs(room temp)
250g blueberries

Topping :
5 tbsp plain flour
2 tbsp cold butter
1/4 cup brown sugar
Cinnamon & nutmeg (to your liking)


1. Preheat oven to 190 deg C. Line the muffin tray with muffins casing.

2. Cream the butter and sugar until light, pale and fluffy. Add in the egg one by one and then vanilla essence follow by the yogurt and orange juice.

3. Lower the speed of the mixer and add in the sifted dried ingredients in three batches until just incorporated. Do not overmix.

4. Fold in the blueberries in 3 batches. Do this gently and fast.

5. Using 2 spoons, fill the muffin cups 2/3 full.

6. Bake in the oven for about 18 - 20 minutes until a skewer came out clean when inserted to the muffins.

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