This is one of the best blueberry muffins recipe I’ve tried. It yields a soft, fluffy, kinda cake like crumbs, and the yogurt used ensures that you get moist muffins.
| 354g (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 | |
| 1 cup (250g) greek yogurt | |
| 1 1/2 cups (222g) fresh blueberries | |
| 1 tsp vanilla extract |
Preheat oven to 200C.Line your muffin tray.
In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
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
In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins
Fold in the 1 cup of blueberries for about 3-4 folds.Again, do not over-work batter.Then fill liners with batter to about 3/4 full, and top with reserved blueberries.
Bake at 200C for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.Cool in pan for 5 minutes before removing to cool on wire rack completely.