greek yogurt blueberry muffins

This is a great recipe if

1. You are a beginner baker.
2. If you have left over egg yolks and have no idea what to do with them.
3. You love blueberries.
4. You want to make something quick but delicious for breakfast.

All good reasons, no?

I always have some egg yolk lurking around in my fridge so I am always looking out for recipes to use them up. Normally I use the yolks to make carbonara sauce but I can’t feed my family this too often so there is always a need for new egg-yolk loving recipes.

 

I like muffins that contain loads of fruit, and in particular, I really like those that make use of blueberries. I love blueberries!

I have also found that muffins that contain yogurt (or sour cream) tend to be more moist. I mean, who wants to eat a dry muffin, right?

Here are the steps to make these muffins.

In a bowl, add the flour, baking powder and salt. Add the blueberries, give everything a good stir to combine and set this aside.

In another bowl, add the sugar, yogurt egg and egg yolk. Whisk until everything is combined.

Add the melted butter a little a time, whisking continuously until all the butter has been incorporated.

Add the wet ingredients to the dry ingredients in two additions and stir with a wooden spoon until just combined.

The resulting mixture will be very thick.

Dish the mixture into the muffin pans which have been lined.

If you like, sprinkle some sanding sugar (or demerara sugar) on the muffins.

Bake at 215°C for 5 minutes, then reduce the temperature to 175°C and bake for another 20-25 minutes, or until a skewer inserted into a muffin emerges cleanly.

 

Let the muffins cool in the pan for 10 minutes before transferring them onto a cooling rack to cool completely.

Greek Yogurt Blueberry Muffins
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Ingredients
  1. 2 1/2 cups (312g) plain flour - I used 1 1/2 cups plain flour, and 1 cup wholemeal flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 1 pint (200g) blueberries - I used 250g
  5. 1 egg + 1 egg yolk
  6. 1 cup (200g) caster sugar - I used 150g
  7. 1 cup (240ml) plain, non-fat Greek yogurt
  8. 6 tablespoons (85g) unsalted butter, melted
  9. Sanding sugar (or demerara sugar), for sprinkling (Optional)
Instructions
  1. In a bowl, add the flour, baking powder and salt. Add the blueberries, give everything a good stir to combine and set this aside.
  2. In another bowl, add the sugar, yogurt egg and egg yolk. Whisk until everything is combined.
  3. Add the melted butter a little a time, whisking continuously until all the butter has been incorporated.
  4. Add the wet ingredients to the dry ingredients in two additions and stir with a wooden spoon until just combined.
  5. The resulting mixture will be very thick.Dish the mixture into the muffin pans which have been lined.
  6. If you like, sprinkle some sanding sugar (or demerara sugar) on the muffins.
  7. Bake at 215°C for 5 minutes, then reduce the temperature to 175°C and bake for another 20-25 minutes, or until a skewer inserted into a muffin emerges cleanly.
  8. Let the muffins cool in the pan for 10 minutes before transferring them onto a cooling rack to cool completely.
Adapted from food-mouth.com
Adapted from food-mouth.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
These muffins are chock full of blueberries!!!

YUMMY!!

 

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