My favourite flavour of muffin has always been blueberry. When I was 10 we went to Florida and I remember having this huge blueberry muffin that I had to eat in more than one sitting it was so big! Everyone has their own idea of a perfect muffin, and to me I love a muffin with a soft top. I’ve seen a lot of recipes that require a sugary crunchy top – this isn’t what I’m looking for!
I went shopping for a few bits on Friday evening and was tempted by a big punnet of juicy blueberries. At the time, I didn’t know exactly what I was going to bake with them, but at least I knew the direction I was going in. Its becoming more difficult each week for me to decide what to bake as there are so many things on my to bake list. I like finding an ingredient that jumps out at me and then searching for a recipe.
That night I was talking to a few people on Twitter about blueberry muffin recipes and Esther (@Bournebaking) suggested a recipe she had adapted and perfected. I am am always willing to try recipes that fellow bakers have tried and tested. Before settling on this recipe, I had looked around and saw a few recipes that used yogurt. I saw that Esther’s recipe used milk so thought I would try two batches – one using milk and the other using yogurt and then I could compare the two.
I’m getting a little fed up of my usual sultana bran for breakfast. I’ve tried yogurt or fruit instead but these don’t seem to keep my full for very long so they are more of a snack. I thought a muffin would be a perfect breakfast item, but it has to be relatively healthy. I am conscious of keeping food quite healthy and keeping an eye on the calories if possible (sometimes you do need to ignore this and treat yourself though!). The milk version of this recipe has 292 calories whereas the yogurt version has slightly more at 309. Ideally I’d like to find a tasty muffin for around 200 calories that doesn’t compromise on flavour. Watch this space as I search!
For the muffins
2 cups plain flour
1 cup blueberries
1/4 tsp salt
3 tsp baking powder
3/4 cup caster sugar
1 egg (beaten)
1 cup milk or low fat yogurt
1/4 cup vegetable oil
- Preheat the oven to 200°C and line a muffin tin with 10 paper cases
- Wash and dry the blueberries carefully. Add them to a bowl with the flour, salt, baking powder and sugar. Mix everything together gently
- Mix the milk/yogurt and oil together in a separate bowl and then add the beaten egg
- Make a well in the dry ingredients and add the wet ingredients. Mix until just combined – don’t over mix. It will look quite lumpy
- Fill the cases with the mix and bake for 15-20 mins until a cocktail stick comes out clean (mine took 17 minutes)
The two mixes looked very different. The milk mix (top photo) will be quite runny whereas the yogurt mix (bottom photo) is very thick and does take a bit more mixing to make sure all of the ingredients are combined. When filling the cases, I filled them approximately 1cm below the top of the case. This meant that some of the muffins had odd shaped tops where the mix had overflown. This is not ideal for something like a cupcake where you need a flat top, but I like this look for a muffin – makes it look more rustic! If you do want them all perfectly uniform, fill the cases 3/4 full.
When comparing the two different recipes, there really isn’t a great lot of difference. The yogurt made a slightly denser muffin, but it was still light and fluffy and somehow gave an almost creamy texture. Use whichever you prefer or try both and let me know which you liked best!
Thanks again to Ester @BourneBaking for a fantastic recipe. Please follow her on twitter and visit her website www.bourne-baking.co.uk