Blueberries Yogurt Muffin 蓝莓干奶酪马芳

The other day i made this muffin for afternoon tea. Because I wanted to use this lovely liners and dried blueberries that given by my blogger friends (Thanks friends !!)



very very sweet and natural dried blueberries from Canada..
you may replaced with fresh blueberries or use dried cranberries if you are not able to find this.

don't need a mixer to mix the batter, quick and easy..

I could not detected the yogurt taste in this muffin, but the texture of this muffin is less sweet, dense, soft and moist (keep till next day the better ) ..But we find the cake taste is a bit plain when we were not biting together with dried blueberrie, maybe next time i will add some lemon zest..

And i was running out of milk, so i replaced milk with heavy cream..

Blueberries Yogurt Muffin蓝莓干奶酪马芳
(recipe source: adapted from 孟老师的100道小蛋糕, with minor changes) **makes 12 muffins
2 eggs
100g caster sugar
120g corn oil
70g milk ( I replaced with 40g heavy cream + 30g water)
140g natural yogurt (original use 160g)
200g cake flour
2tsp baking powder
1/4tsp baking soda
100g dried blueberries (you may replaced with fresh blueberries or dried cranberries)

Method
1. Use a hand whisk, whisk eggs and sugar till combine.
2. Add in corn oil, combine well.
3. Add in milk and yogurt, mix well.
4. Sift in flour, baking powder and baking soda, stir well.
5. Add in dried blueberries, combine well.
6. Spoon batter into prepared liners with about 70% full.
7. Bake at pre-heated oven at 180C for 25mins.

I felt heartache when tearing this beautiful liner, LOL !