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.
145g cake flour
2/3 tsp double-acting baking powder
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.
- 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.|