Blueberry Yogurt Muffins
Adapted from: 孟老师的100道小蛋糕 by 孟兆庆
Ingredients (Makes 5)
1 egg
40 g castor sugar
50 g vegetable oil
35 g fresh milk
80 g plain yogurt
100 g cake flour
1 tsp baking powder
Pinch of baking soda
50 g blueberries, dried or fresh
Method
1. Whisk the eggs and sugar together till pale and sugar is dissolved.
2. Add in vegetable oil and mix well.
3. Add in the milk and yogurt, continue to mix well until thick.
4. Sift in cake flour, baking powder and baking soda and fold gently with a spatula. Do not over-mix; mixture should be lumpy.
5. Add in the blueberries and fold gently.
6. Spoon the batter into the muffin cups till 70% full. Bake in a preheated oven at 180°C for about 25 – 30 minutes or till golden brown.
Notes
- Fresh milk was replaced with hot water and cake flour with plain flour.
