Today I’m posting a super simple and delicious take on the most favourite breakfast and afternoon treat… blueberry muffins.
There is really not a great deal of hard work with this recipe. There is a few things that make those muffins better then a traditional recipe. They are super moist and light as we are using butter instead of oil. And for this extra moisture we are adding some Greek yoghurt.
To make the blueberry flavour stronger we will also purée some of the blueberries and add it to to the batter.
The top secret hack (I will share it with you free of charge )that I have learned from my mum for the blueberries not to drop completely to the bottom of the muffin is to coat them in flour before folding into the batter.
Ingredients (6 muffins):
- 50g of butter, at room temperature
- 100 g of sugar
- 1 large egg
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 120g grams of plain flour
- 70g of greek yoghurt
- 180g of fresh blueberries
- 6 teaspoons of sugar, for topping
- Preheat the oven to 190°C. Line the muffin tin with muffin cases.
- In a medium-sized bowl, beat together the butter and sugar until combined.
- Add the egg, remember to scrape the sides and bottom of the bowl. While beating.
- Beat in the baking powder, salt, and vanilla extract.
- Add the flour alternately with the Greek yoghurt, beating gently just to combine.
- Mash 50g of the blueberries. Add the mashed and whole berries (remember to toss the whole blueberries in flour)to the batter, stirring just to combine and distribute.
- Distribute the batter into 6 muffin cases.
- Sprinkle about 1 teaspoon of granulated sugar at the top of each muffin.
- Bake the muffins for about 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven and after about 5 minutes transfer them to a rack to cool.