One Bilberry Muffin big so that no one can fault it, in the same style as American cafes and bakeries. Accompanied by a good coffee, you don’t need anything else!
Even though I’m not a big fan of blueberryIn particular, this Muffin was really delicious!
The union of blueberry with the acidity of yogurt It made all the difference, it seems like the fruit (I think it’s beautiful, but not cute) takes on a new life. That missing touch, you know?
I opted for frozen fruit because it is easier (and AFFORDABLE) can be found in the vast majority of supermarkets.
Tips on how to use: Frozen Blueberries
- Tested a common tip on foreign blogs: to pass the blueberries in ice water until the water stops turning purple-blue and then dry to remove excess water. It really didn’t stain. But…
- I also tested putting the frozen blueberries directly in the dough and… it didn’t stain either! So, for ease: put it frozen even and stir as little as possible.
- If you want, you can use fresh blueberry also.
- To prevent the blueberries from sinking into the dough, the tip is density issue: the dough needs to be denser than the fruit. So, there’s no point in coating it with flour beforehand or anything like that.
- To avoid having blueberries at the base: place a small amount of dough pure at the base, so it is protected.
Blueberry and Yogurt Muffin (Blueberry Muffin)
Makes: 6 units
- 100 g (½ cup) crystal Sugar
- 125 g (½ cup) unflavored yogurt (whole or skimmed)
- 1 ovo (ice cream)
- 60 g (¼ cup) vegetable oil
- 7 mL (1 ½ teaspoon) vanilla essence (transparent; or extract)
- 1,5 g (¼ teaspoon) refined salt
- 230 g (1 ¾ cup) wheat flour
- 7,5 g (1 ½ teaspoon) chemical baking powder
- 200 g (1 cup) blueberry (frozen)
- pearl sugar (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- Preheat the oven to 180°C, place the tulip paper molds in a 6-cavity cupcake/muffin tin.
- Beat sugar, yogurt, egg, oil, vanilla and salt with a wire whisk (fouet or electric mixer) until well mixed, about 2-3 minutes.
- Add wheat flour, yeast and mix until smooth.
- Place about 1 tablespoon of batter into the base of each paper pan.
- Mix the frozen blueberries into the remaining muffin batter and stir gently.
- Divide the dough between the 6 cavities, and finish with pearl sugar if desired.
- Bake at 180°C for 40-45 minutes or until golden on the surface, remove from the oven.
- Serve warm or at room temperature. If you are going to eat it after it has been cold or iced, heat it in the microwave for 15 seconds, it is great. Store in the refrigerator.
- paper shape: the paper shapes used, the tulip model, are taller than the usual shapes, so they fit more dough. And I bought it ready-made in a confectionery store. In the lower ones, you can get a total of 7-8 muffins.
- Vanilla essence: yes, the artificial essence that helps give that “bakery“, he knows? Amazingly.
- Pearl sugar: in the first photo there are sugar crystals, they are just for decoration in this case. I just used it for the photo, no need to add it.
