Sunday, April 18, 2010

Blueberry Yoghurt Muffins

My dad has been asking me to bake some fruit muffins for him. It was almost 2 weeks ago then. :P I felt kind of bad the previous time I went back to visit my parents...empty handed! I know it'll sound like an excuse if I tell him I'm too busy to bake. :P Furthermore it wasn't anything hard to do...probably 2 hours tops. So this weekend I made it a point to complete his "order" before it slips out of my mind again. Something not too sweet, so I went with simple Blueberry Yogurt Muffins...sort of a classic choice. :) Good thing I was meeting with my parents for dinner on Saturday, they can have these for breakfast on Sunday morning. :)
I guess besides banana bread, blueberry muffins are probably one of those most frequently baked cake at home. :) Even if fresh berries are not available, frozen ones will do just as fine. :) For me, I simply couldn't resist, but to buy a large box of fresh blueberries during my last trip back to California, brought it all the way back home to Singapore and freeze 3/4 of them. Now I have blueberries to bake all year round, heehee. ;P

Blueberry Yogurt Muffins
85g unsalted butter

150g cake flour
200g plain flour
2 tsp baking powder
1 tsp salt
215g caster sugar
2 large eggs
1 tsp vanilla extract
100ml fresh milk
150 non-fat blueberry yogurt
1.5 cups fresh / frozen blueberries

Method:

  • Preheat the oven 180°C. Line a standard muffin tray with paper cups.
  • Cream the butter, sugar in a large mixing bowl till light and fluffy, about 3 mins.
  • Add eggs, one at a time to the mixture and beat till well mixed.
  • In a bowl, mix the yogurt and milk together and set aside. In another bowl, sieve flour, baking powder and salt together, set aside.
  • Into the egg mixture, add the 1/3 milk yogurt mixture and mix well. Then add 1/4 of flour mixture and mix well. Repeat till all is combined but do not over mix.
  • Lastly add the blueberries in gently. Then pour the batter into the paper cups and bake the muffins in the oven for 25 minutes till golden brown and tester comes out clean.
I love the moist texture of the muffins and the blueberries give it a slight tang to counter the sweetness.
I'm not sure if it's just me, but do you find that those blueberries look "purplish"? Always thought they are blue...until now! Lol! BTW, I better call my dad later and check if he likes it ...whether I pass his QC. :) Blue or purple, they are plum and juicy, yum! Do ahead and bake a batch of muffins for your love ones today. ;)

32 comments:

Kitchen Corner said...

These two muffins are my favorite and always my preference especially for my breakfast once a week. I got to try out your version of blueberry yogurt muffins. I looks like quite fluffy. I like fluffy muffins! Thanks!

ICook4Fun said...

There are two kinds of blueberry here. The high-bush blueberry and the low-bush blueberry,native to North America from Minnesota eastward, are the species most often cultivated, and a number of varieties are now grown in the East and West. So one type will give you the dark blue color and the other one will give a nice purple color. Personally I like the purple color kind :)Like you I will buy lots of it during season and freeze it up so I can use it all year round. Frozen blueberry are too expensive :)

Honey Bee Sweets said...

You are most welcome Grace. ;) Glad that you will try out this recipe. Remember to toast it before serving it. ;) Enjoy!

Honey Bee Sweets said...

Heehee, thanks Gert for clarifying that different color "species" of the blueberries. ;) Me too! The purplish kind are more plum and juicy. Seems like Asia doesn't carry them though. :P

ReeseKitchen said...

Hey Bee Bee I'm sure your dad will love it..:) I remember I baked for my dad his favourite butter cake, it was not just the cake but our love in it that made him smile. Agree?
Btw, your muffins really make me want a piece right now leh...;p

joyceyvonna said...

The muffins look so cute and fluffy! I can't wait to try it. as soon as i can get my hands on some blueberries that is..

Honey Bee Sweets said...

Hi Reese,
Is it, but my dad very frank one leh...he will say not nice if he doesn't like it, lol! Heehee, sure! I will bake something for you the next time I go back KL. Since got my own kitchen and oven..shouldn't be a problem. ;)

Hi joyceyvonna,
Hope you like this muffins. ;) Good for breakfast too! Enjoy!

kirbie said...

I love making blueberry muffins. I've never tried using yogurt before. It sounds like a healthier alternative. I didn't know you could bring fruit from CA to Singapore! They don't restrict it?

Honey Bee Sweets said...

Hi kirbie,
Hope you will like this recipe. My daughters love it. :) Mmm...don't know leh...I wasn't stopped at all at the airport. :)

Pei-Lin@Dodol and Mochi said...

WHAT!!?? You're allowed to lug fresh fruit across the U.S. border!!?? That's unbelievable! I guess Malaysians aren't allowed to do that ... So jealous, you get to bake with blueberries all year round! *LOL*

Oh, I love how the juice of blueberries ran down and got thickened and cooked during baking! Definitely a way to tell the world these muffins rule! They look so moist and yummy!

MaryMoh said...

These are my favourite. If I go to cafe I often have this with coffee. Yours look very moist and delicious.

Honey Bee Sweets said...

Pei-Lin, *shush*...don't break my cover! I am planning to bring in white peaches in my next trip, lol! Yeah...I love that juicy blueberry shot too! *thick skinned* Heehee...


Thanks MaryMoh,
Do try this recipe when you can. Next time you can enjoy your coffee with a freshly baked blueberry muffin in the comfort of your home. ;)

Bakericious said...

the muffins must b very delicious, feel like giving a bite

Honey Bee Sweets said...

Thanks Bakericious. ;)

Anonymous said...

Hi,

I baked some blue berry muffins twice last year. I remember my muffins tasted nice on the very day that I baked but turned sourish the following day. Did you encounter the same problem?

K

Big Boys Oven said...

this is gorgeous! just amazed with all your bakes! fly me one!:)

Honey Bee Sweets said...

Hi K,
Oh...sour the very next day? Did you leave your muffin out in the heat? Usually I will leave my muffin out in a cool area for 2 days, then put in the fridge on the 3rd day. Never had any muffin gone sour problem. Do try to use the freshest ingredients if you can. Good luck!

Hi BBO,
I am sure Sunny or you can bake up a much yummier muffin then me. ;) But perhaps you catch me a cloud first, then will make some cloud muffin which will fly over to you, heehee! ;)

Anonymous said...

Hi,

I used fresh blue berries from NTUC. I put the muffins in the fridge. The next day, I wrapped the muffins individually with foil and re-heated in the oven for a couple of mins just to warm the muffins slightly.

After the two bad experiences, I daren't bake blue berry muffins anymore. But I really like the taste of the freshly baked blue berry muffins.

K

Chris said...

Hi, Dying to try this recipe. Can u please clarify the amt of blueberry yogurt..is it 150 ml or 150g? Thanks!!

Honey Bee Sweets said...

Hi K,
Hmm...I really don't know what went wrong with those blueberry muffins. :P And I am sorry it discourages you to bake them again. Perhaps next time try to bake in smaller portions and you might be able to finish them up in time or share with your love ones. ;) Good luck!

Hi Chris,
150g = 150ml. ;) Have fun baking them!

tigerfish said...

A lot of blueberries in your muffins. Nice.

Honey Bee Sweets said...

Thanks tigerfish. The more the "berrier"1:)

Elizabeth and Jared said...

I love how that one blueberry is drizzling down the side. And that the muffins are PACKED FULL of blueberries! these look great!

Honey Bee Sweets said...

Thanks Elizabeth and Jared. :) I love that shot too. Welcome to my blog and thanks for the note. ;)

Juliana said...

OH! So cute these muffins...they look so moist :-) Love the yogurt in it!

Honey Bee Sweets said...

Hi Juliana,
Welcome to my blog. ;) Glad that you like my yogurt muffins. Thanks and hope to see you here again!

petite nyonya said...

I bought a pack of frozen blueberries from Cold Storage in Mid Valley recently. Not cheap over here. These classic muffins never fail to delight, esp with a cup of hot coffee on a fresh morning!

Yummy Koh said...

I love these blueberries muffins. They look very fluffy.

Honey Bee Sweets said...

Hi Joslynn,
Yeah the blueberries here in Asia are expensive. But sometimes I can't resist fresh berries...it does make the bakes yummier! ;) Thanks for dropping by and your lovely note.

Thanks Yummy Koh! Do try out this recipe when you have the chance. ;)

elra said...

Look so delicious, very classic breakfast goodies.

Honey Bee Sweets said...

Thanks elra for your lovely comment. :) BTW, welcome to my blog! See you around again. ;)

Anonymous said...

Hi, is it possible to use 100% cake flour? thanks!