Blueberry Muffins

by Angie Liew
These fabulous blueberry muffins are light, fluffy and packed with blueberries.  They are loaded with flavour and baked to moist perfection.  The oil and plain yoghurt used make the muffin wonderfully moist, soft, tender and bread like.
 
 

Blueberry Muffins

Recipe by Huang Kitchen, Angie Liew
These fabulous blueberry muffins are light, fluffy and packed with blueberries. They are loaded with flavour and baked to moist perfection. The oil and plain yoghurt used make the muffin wonderfully moist, soft, tender and bread like.
Course: Desserts

Ingredients

  • 1 egg, lightly beaten
  • 240 ml plain yoghurt, or 1 cup
  • 80 ml vegetable oil, or 1/3 cup
  • 1 teaspoon vanilla extract
  • 260 g all-purpose flour, or 2 cups
  • 100 g sugar, or 1/2 cup
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 240 ml fresh or frozen blueberries, or 1 cup. Do not thaw if using frozen blueberries

    Instructions

    • Preheat oven to 190 degree C (375 degree F). Place rack in centre of oven.
    • Line a 24 muffin cups with paper liners.
    • In a medium size bowl: whisk together the WET ingredients namely:the lightly beaten egg, yoghurt, vegetable oil and vanilla extract.
    • In a large bowl: whisk together the DRY ingredients namely: flour, sugar,baking powder, baking soda and salt.
    • Gently stir in the blueberries.
    • With a rubber spatula fold the WET ingredients into the DRY ingredients.
    • Stir only until the batter is moistened and JUST combined. This is a thick batter because of the yoghurt.
    • With an ice cream scoop, spoon the batter full into the lined muffin cups. Make sure to fill each muffin cup full with batter as these muffins rise very little.
    • Place in the oven and bake for about 15 minutes or until a toothpick inserted in the centre comes out clean.
    • Transfer muffin pan to a wire rack and cool for about 5 minutes before removing from the pan.

Enjoy!

Notes

Can use half whole wheat flour (1 cup all-purpose, 1 cup wheat flour) to add more fiber.
Can also be baked in a 12 muffin cups pan. Then bake for about 20 minutes.
Make sure egg and yoghurt are at room temperature. This allows them to be more easily incorporated with the rest of the ingredients.

 

To make blueberry muffins:

Line a muffin pan with muffin cup liners.

Weigh the blueberries

Measure the WET ingredients

Whisk together the WET ingredients

Measure the DRY ingredients

Whisk together the DRY ingredients, then gently stir in blueberries

With a rubber spatula fold the WET ingredients to the DRY ingredients
Stir only until batter is JUST moist

Using ice-cream scoop, spoon the batter into muffin cups

The muffin cups are ready for the preheated oven

Bake the muffins for about 15 minutes

Transfer muffin pan to a wire rack and cool for about 5 minutes before removing from pan.

Fresh from the oven

 

We just love how simple and quick they are to make and to serve
 
   Not to mention the moist and tender texture bursting with blueberries and perfect golden top
             These muffins will please at breakfast, snack or anytime. Truly an all time favourite.
 

Certainly one of our absolute favourite blueberry muffins to go … Anytime.

 
SO …….. ENJOY!

Leave a Comment

2 comments

Angie Liew June 23, 2014 - 3:31 am

I have not tried the steam version. However you may want to use aluminium foil muffin cups or silicone cups when you steam. Will try to post one steam muffin for you in future. Thanks Esther

Reply
Esther Wong June 22, 2014 - 11:30 pm

Drooling over the delicious looking muffin with juicy blueberries oozing out……! May be I can try the steam version since I don’t have a oven at home.

Reply

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