blueberry muffins 蓝莓马芬
blueberry muffins 蓝莓马芬的做法说明
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.
blueberry muffins 蓝莓马芬的食材和调料
| 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 |
blueberry muffins 蓝莓马芬的做法与步骤
- 第1步.
Preheat oven to 200C.Line your muffin tray.
- 2.
In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.
- 3.
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
- 4.
In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.
- 5.
Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins
- 6.
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.
- 7.
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.
