Serves : 6 muffins
Preparation time : 15 minutes
Cooking time : 20 minutes
- 200g of plain flour
- 1 tsp of bi-carbonate soda
- 1 tsp of baking soda
- ½ tsp of rock salt
- 50g of room temperature unsalted butter
- ¼ cup of extra virgin olive oil
- 1/3 cup of golden caster sugar
- 1/3 cup of light Muscovado sugar
- 1 tsp of pure vanilla extract
- 2 large eggs
- ½ cup of natural yogurt
- zest of 1 lemon
- 100g blueberries
- 2 tbsp of golden caster sugar/ Demerara sugar
- ½ tsp of ground cinnamon
I like big muffins, so I decided to make my own muffin liners. Tear a big piece of cooking paper off (about 45cm x 30cm). Fold the paper into a big square (about 15cm), then cut it into 6 squares. Fold the squares diagonally twice and trim it if there is any paper sticks out.
Open the folded cooking paper and place it on top of a up-side-down cup. The size of the base of the cup should be the same as the baking tin.
Push the paper down and fold the 4 corners in the same direction.
Press around the base of the cup.
Tada! Here is a perfect muffin liner.
After making the liners, we can start to make the batter. Mix plain flour, salt, baking powder, bi-carbonate soda in a big bowl. You may sift the dry ingredients or just break the big lumps with a fork.
I use a stand mixer this time, but it is not a must. You can use a hand mixer or a whisk. Add the room temperature unsalted butter and extra virgin olive oil into the mixer.
Then add golden caster sugar and light muscovado sugar. Blend all the ingredients with high speed.
Then add 1 teaspoon of pure vanilla extract and 2 large eggs and keep blending in low speed.
Add the natural yogurt and blend.
Grate the lemon zest in as well. Then take the batter off the machine.
Add the dry ingredients.
Fold the dry ingredients in slowly. Don’t over do it.
Add one spoon of batter to each cup every time and add 2 to 3 fresh blueberries in.
Then add another spoon of batter and add blueberries again. This way, the blueberries would be evenly scattered inside the muffins.
I would repeat the same procedure 3 times. Cover the blueberries up with a spatula at the end.
Mix 2 table spoons of golden caster/ demerara and half tea spoon of ground cinnamon together and sprinkle on top of the muffins. Then put the muffins in the oven and bake for 20 minutes. I like to preheat the oven to 210°C and turn down to 180°C after putting the muffins in. This way would give the muffins the best texture.
These muffins are really moist and delicious. A great breakfast idea or afternoon tea cake!
- You don’t have to use a stand mixer, a hand mixer or a whisk is perfectly fine.
- I like big muffins, so I made my own muffin liners. You could use normal muffin cups too. The ingredients are enough for 12 small muffins.
- You can use plain yogurt or vanilla yogurt instead of natural yogurt.
- I don’t like to mix the blueberries with the batter because they may stick together. I like to place them separately.
- Preheat the oven to 210°C, turn down to 180°C after putting the muffins in the oven. I found that would gives the muffins the best texture.
- You could use either golden caster sugar or Demerara sugar for the top. It’s a personal preference.
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