Blueberry Muffins ~ 蓝莓玛芬

These muffins, bursting with fresh blueberries are simple and quick to make.  Moist, with a cakey crumb and perfect golden brown top, they can be enjoyed as a snack or with afternoon tea.

Blueberry Muffins  ~  蓝莓玛芬

Ingredients

• 260 gm plain flour
• 100 gm caster sugar
• 1 large egg
• 125 ml plain yoghurt
• 125 ml milk
• 1/3 cup (80 ml) canola/corn oil
• 1 tsp vanilla
•  Zest from 1 orange or lemon
• 1.1/4 tsp baking powder
• 1/2 tsp  baking soda
• a pinch of salt
• 1 to 1.1/2 cups fresh or frozen blueberries

Method

1. Whisk the plain flour, sugar, baking powder, baking soda, zest and salt.  
2. Whisk the egg, yoghurt, oil and vanilla, thoroughly.
3. Pour the wet ingredients into the dry ingredients and stir till just combined.
4. Fold in the blueberries gently.  (If using frozen blueberries, do not thaw them).
5. Using an ice cream scoop, scoop the batter into the paper lined muffin pan till 3/4 full.
6. Bake in a preheated oven at 190 deg.C for about 20 mins. till golden brown.  Test with a skewer till it comes out clean.
7. Let cool in pan for about 5 mins, before removing them onto a wire rack to cool.
8. Serve warm.
9. Yield : 9 muffins