Cakes & biscuits
Blueberry yogurt muffins
Twelve tender muffins with whole blueberries and gently browned tops.
- Total time
- 50 min
- Servings / pieces
- 12
- Topic
- Cakes & biscuits
Prepare the wet and dry ingredients separately when making muffins, then combine them immediately before baking. This keeps the crumb tender provided you resist prolonged stirring. A few small lumps are less troublesome than a perfectly smooth but overworked batter. Blueberries create juicy pockets throughout the muffins; try not to crush them when folding. Both fresh and frozen berries are suitable. Add frozen berries straight from the freezer so they do not stain the entire batter before it reaches the oven.
Method
Step by step
- 01
Prepare the oven
Heat the oven to 190°C conventional. Line the tin. Wash fresh berries and pat them thoroughly dry.
- 02
Mix dry ingredients
Stir flour, sugar, baking powder and salt together in a large bowl, distributing the raising agent evenly.
- 03
Mix wet ingredients
Whisk eggs, yogurt, milk, oil and vanilla together. Pour this mixture into the dry ingredients.
- 04
Fold briefly
Turn with a spatula a few times. When only small flour traces remain, add the berries and finish folding gently. Divide evenly between the cases.
- 05
Bake and release
Bake for 22–26 minutes. The tops should spring back gently; a skewer inserted away from a berry should emerge without raw batter. Transfer to a rack after five minutes.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Yogurt and consistency
Ordinary plain yogurt keeps the batter soft. Very thick Greek yogurt may need extra milk: start with one tablespoon. The finished mixture should drop heavily from a spoon rather than flow like a pouring batter.
Storing and refreshing
Cool the muffins fully before packing, as trapped steam makes their tops damp. Freeze individual portions and refresh briefly in the oven after thawing. Warm muffins are fragile and more difficult to split cleanly than cooled ones.
Kitchen questions
One more question?
Why are there purple streaks?
Some berries released juice during mixing. A few streaks are normal; prolonged stirring makes the colour spread further.
Can I use small wild blueberries?
Yes; fold them in while frozen. They stain more readily and make smaller fruit pockets, but use the same baking checks.
Should I coat the berries in flour?
It is unnecessary with this fairly thick batter. Dry fresh berries and gentle folding matter more. Extra flour can leave visible dry patches around individual fruit.
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