Blueberry Muffins
Delishar recipe - Malaysian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 354 g 12.5 oz cake flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup 150g castor sugar
- 1/2 cup 115g melted butter
- 1 large egg (60g)
- 1 cup 250g greek yogurt
- 1 1/2 cups 222g fresh blueberries
- 1 tsp vanilla extract
Instructions
- 1
Preheat oven to 200C, top and bottom heat only
- 2
Line your muffin tray.
- 3
In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
- 4
Toss 1 tbsp of the flour mixture with ONLY 1 cup of blueberries (148g). Reserve the other 1/2 cup blueberries for topping, DO NOT mix toss with flour mixture.
- 5
In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
- 6
Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.
- 7
Fold in the 1 cup of blueberries for about 3-4 folds.
- 8
Again, do not over-work batter.
- 9
Then fill liners with batter to about 3/4 full, and top with reserved blueberries.
- 10
Bake at 200C, middle rack for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.
- 11
Cool in pan for 5 minutes before removing to cool on wire rack completely.