Hi
I’m a
totally believer after I tried using Greek Yogurt for Muffin. The muffins are so moist and delicious, and
it all because of yogurt, I no longer using sour cream or oil to bake muffin.
I love
muffin because aside from the fact that they are easier to make, they are also easier
to eat – Just grab and go! However, by
adding this muffin with blueberries, it gives the muffins a great big juicy
flavor burst when you bite into them and I like it to be served at breakfast
with a cup of long black coffee.
Fresh from
the oven, the aroma of these muffins are really irresistible. I was told that blueberries goes well with
Lemon. I’ll give a try by adding some lemon
zest when I bake this again the next time.
HAPPY BAKING!
INGREDIENTS
225g
All purpose flour
2 tsp
Baking powder
½
tsp Baking soda
¼
tsp Salt
170g
Unsalted butter, softened to room temperature
110g
Sugar [reduced]
2
Eggs, at room temperature
2
tsp Vanilla extract
227g
Greek yogurt
170g
Blueberries
1 Lemon
zest (optional)
INSTRUCTIONS
(1)Adjust the oven rack to the lower
middle position and preheat the oven to 200 Deg C.
(2)Line a 12 cup muffin pan with 12
cupcake liners. In a medium bowl, whisk together the flour, baking powder,
baking soda and salt. Set aside.
(3)In the bowl, beat the butter on
medium high speed until creamy and lightened up; 1 to 2 minutes.
(4)Add the sugar and beat together
until lightened up in both color and texture; 4 to 5 minutes. The color should
turn very pale and texture should look fluffy.
(5)Add the eggs, one at a time,
beating well after each addition. Add in the vanilla and beat together for one
minute.
(6)Toss 2-3 tablespoon of flour
mixture with only 120g of blueberries.
Reserved the remaining blueberries for topping.
(7)On lowest speed, add in one-third
of the flour mixture and mix until mostly combined. Add in half of the yogurt
and lightly stir until almost mixed in. Continue with adding another one-third
of the flour mixture, followed by the remaining yogurt and ending with the last
third of flour mixture. Mix until just combined. DO NOT OVERMIX or you could
end up with tough muffins.
(8)Using a rubber spatula, fold in the blueberries, which was toss
with flour. For about 3-4 folds. Again, do not overmix.
(9)Using an ice cream scoop, divide
the batter evenly among the prepared muffin pan, filling the cups almost ¾ full
and top with balance blueberries.
(10)Bake for 20 to 25 minutes, or until the top are golden brown and
spring back to the touch and a toothpick inserted in center comes out clean.
(11)Let muffins cool in the pan for about
5 minutes, then transfer to a wire rack and allow to cool slightly before
serving. Served warm or at room temperature. Allow to cool completely before
storing.