Blueberry Muffin

Healthy and delicious blueberry muffin. Blueberry has a lot of health benefit and vitamin. For me I didn't like to eat blueberry by itself, I find it sour. Usually I will make into dessert or having blueberry yogurt is one of my flavour.

I always hope that the muffin I bake out form a mushroom shape but always fail. For example Han's Bakery; the muffin they make has a cute mushroom shape, I really wanted to know how the baker did it. I manage to found one blogger who bake the muffin into a mushroom shape and I follow the step given however still can't get the shape I hope for. Anyway this is the link of the website -
http://umaskitchenexperiments.blogspot.in/2012/09/blueberry-muffins.html

This time round the muffin shape I bake out has a high peak shape. It rise really high compare to the previous attempt I did either flat or just a little...... peak. I quite satisfy with the result of the shape. xD

I added a lot of blueberry into this batter and also I add in blueberry yogurt, make it super blueberry. I reduce the sugar from the original recipe because since I adding yogurt and the yogurt come with sugar. Overall the sweetness is just nice, you can add in another 50gm of sugar if you are a sweet tooth person.

For this recipe it didn't require a lot of butter and of course the result is not that kind of moist and buttery taste. More towards like cake texture with the juicy blueberry everywhere in the muffin. I halve the recipe ingredient and I got 6 muffin, just nice for my 6 hole muffin tin.

Ingredient:

• 180gm plain flour (reserve out one tbsp of flour)
• 100gm sugar
• ½ tsp salt
• ½ + ¼ baking powder
• ¼ tsp baking soda
• 100ml blueberry yogurt
• 87ml fresh milk
• 1 egg 
• ½ tsp vanilla extract
• 35gm unsalted butter
• 125gm blueberry

Method:

1. Preheat the oven at 200°C
2. In a bowl, mix all the dry ingredients together. 
3. Toss the blueberry with the one tbsp of flour and keep aside for later use. *This is to prevent the blueberry sink to the bottom when baking. 
4. In another bowl, using the electric hand mixer, mix the butter and sugar together. Than add in the egg and vanilla, beat again.
5. Add in ⅓ of dry ingredients mixture to the creamy egg mixture. Mix well.
6. Add half of milk. Mix again. Now add half of the left dry ingredients. Mix again and add remaining milk. Mix again. You need to start and end with dry ingredients and in between add milk. (flour-milk-flour-milk-flour) Follow this order.
7. Finally add blueberries and gently fold it. 
8. Pour the batter into the muffin tin with the muffin liner.
9. I bake the muffin at 200°C for 10 minutes and reduce the heat to 170°C for another 20 minutes or until insert a toothpick in and come out clean.