Blueberry Yogurt Muffins

This is the second time I've baked these Blueberry Yogurt Muffins following Do What I Like 's Blueberry Yogurt Muffins recipe. For this recipe, you just need to mix the wet ingredients into the dry ingredients and fold lightly with a spatula for 5 strokes (according to Do What I Like). But I took around 13 to 15 strokes to incorporate them together. The batter still looked like it needed more mixing but I stopped myself from doing that for fear that the muffins might turn out hard. I first saw this recipe on Everybody Eats Well in Flanders. Miss B managed to mix everything in 7 strokes. So whether it's 5 strokes or 7 strokes, I guess the idea is the gentler, the better, and keep within 15 strokes. Many thanks to Do What I Like and Everybody Eats Well in Flanders for sharing this yummy and easy recipe. Please refer to their blogs for original recipe and method.

Ingredients

Adapted from DWIL and EEWIF

145g cake flour

2/3 tsp double-acting baking powder

1 egg

60g unsalted butter, melted

50g demerara sugar

2 tbsp Greek Style Yogurt (original recipe uses 2tbsp milk)*

120g milk & 1tsp lemon juice, let stand for 5 minutes (original recipe uses 120g yogurt)*

1/2 tsp vanilla paste

* I only had 2 tbsp of yogurt left, thus the changes. The milk & lemon juice mixture is a buttermilk replacement.

My notes:

- Fill cups to 85% full

- My muffins were baked at 190 DegC for 20-22 mins

The result is a soft and fluffy cake-like muffin. We had these muffins for breakfast on a lazy Sunday morning. Highly recommended to try this recipe out!

Specks of flour still visible on the muffin on the left.