Friday, 15 August 2014

Quick and Easy Blueberry Yogurt Muffins 简易蓝莓优格马芬 (中英食谱教程)

Yum




Blueberries are in season and abundance this month. I used to pay $4.95 for a punnet of 125 grams. It has been on special promotion at supermarkets for the past weeks and cost about $2.50 per punnet. I bought 12 punnets at one go and half of it went into our stomachs (2 adults and 2 kids) in one day! You see, the blueberries we get here in Singapore are imported from the United States, thus they do not have a long shelf life and turn mouldy easily. So, we have to consume it as soon as possible. 

With 6 punnets left in the fridge, I decided to use it in my baking. I have adapted the recipe from 孟老师‘s 100 cupcake/muffin recipe book. I have replaced the milk with whipping cream since I have half a pack left to be used up. This replacement has resulted in a smooth and fine texture muffins just like the ones which were served for breakfast daily at the Executive Club Lounge at Swissotel Nankai Osaka hotel where I stayed for 4 days last August when on holiday in Japan. I have been yearning for it since as I love the smooth texture and I am really delighted with this experiment and discovery!  


Source from Internet 来自网络




Here's sharing with you and hope you'll like it as much as I do.  

Blueberry Yogurt Muffins 蓝莓优格马芬 
(chinese recipe adapted and modified from 孟老师的100道小蛋糕, english recipe translated by Baking Taitai)

Ingredients: 

2 whole eggs ( I used 60g ones)  
Caster sugar 100g
Sunflower oil 120g (or any flavorless cooking oil)
Milk 70g (*I used 75g of whipping cream containing 38% dairy fat)
Plain yogurt 160g (I used Greek yogurt)
Low-protein flour 200g (I used top flour, can be replaced with cake flour) 
2 teaspoon baking powder
1/4 teaspoon baking soda
Dried Blueberry 100g (I used a punnet of fresh blueberries 125g)


*Using whipping cream to replace milk produced a fine and smooth texture which I love! 



食材:
全蛋2个 (我用60g的)
细砂糖 100g 
葵花籽油 120g 可用其他食油) 
牛奶 70g (*我用75g 含有38%乳脂的奶油
原味优格 160g (我用希腊式优格)
低筋面粉 200g 
泡打粉 2小勺
小苏打粉 1/4小勺
蓝莓干 100g (我用一盒新鲜蓝莓 125g)

*用含有38%乳脂的奶油来代替牛奶,蛋糕的质感更加细腻和柔软,我喜欢!



Methods 做法(液体拌合法):

1. Using a hand whisk, mix the eggs and sugar well together, followed by oil, mixed well. 
1。全蛋加细砂糖用打蛋器搅匀,再加入沙拉油搅拌均匀。




2. Mix in the milk before adding in yogurt and whisk till well combined. (I replaced the milk with whipping cream.) 
2。分别加入牛奶及优格,继续搅成均匀的液体状。(我用奶油取代牛奶)




3. Sift in the low-gluten flour, baking powder and baking soda. Use a silicon spatula, gently fold it into the mixture until no trace of flour.  
3。低筋面粉、泡打粉及小苏打粉一起过筛,再加入做法2中,改用橡皮刮刀以不规则方向轻轻搅拌呈均匀的面糊。




4. Add in the blueberries and mix well with the spatula. 
4。加入蓝莓干,用橡皮刮刀轻轻拌匀。




5. Spoon the batter into cupcake liner and fill up about 70% full.    
5。用汤匙将面糊舀入纸模内约七分满。




6. Preheat the oven 190 ℃ top heat, 180 bottom and bake for about 25-30 minutes. (For my brandt oven, I used the traditional function, preheat 180℃ and bake for 25 minutes.) 
6。烤箱预热后,以上火190℃、下火180℃烘烤约25-30分钟左右。(我的烤箱预热180℃上下火,烘烤25分钟)







Personal notes 小笔记
The first time I used muffin cups of 6cm diameter and made 15 out of this recipe. The next day, I used bigger muffin cups of diameter 7cm and made 10 out of this recipe. 
第一次用6cm直径的马芬杯,能做15个。第二天,我用直径7厘米的马芬杯,做了10个。






Update
Feedback given by readers who have tried out this recipe:




Chong Tet Chu says, "I like simple & quick recipe, this is the one I am looking for! My girl likes it very much!"





Phoebii Song says, "Taste so good and not too sweet!"


 



Lee Jia Xin says, "Nice, texture smooth, not too sweet!"







This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Diana from Domestic Goddess Wannabe



This post is also linked to the event Cook Your Books #15 organised by Joyce of Kitchen Flavours



“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

31 comments :

MiMi Bakery House said...

Cheryl mummy...where is my blueberry ice cream... But let me have a blueberry muffin first...lol... Talking about blueberries...my 5 punnets still sitting inside my fridge, chilling themselves...gotta take them out for blueberry muffins too ^^

irene myme said...

又简单又漂亮的蓝莓muffin,好赞哦!谢谢你的分享~

Jeannie Tay said...

Hi! I just baked something similar but too lazy to write it lol! been too busy lately so prefer to relax and chill! Your muffins looks so moist and delicious with the blueberries giving a pop of color, gorgeous!

Ann Low said...

I love blueberry and these muffins look easy to make and delicious too!
Thanks for sharing, Cheryl :D

LY's Kitchen Ventures said...

Yum yum...looks good! I also bought a few punnets of blueberries and planning to bake some blueberry muffins too! High 5!

Cheryl - Bakingtaitai said...

Charmaine....how do you keep the blueberries good for so long? When I came home after 3 days stay at RWS, some of the blueberries have started to turn mouldy, have to sort out the good and discard the bad ones...and quickly used all up on 2 batches of blueberry muffins and a tub of blueberry ice-cream. You can have the muffin together with some homemade ice-cream to go with. :)

Cheryl - Bakingtaitai said...

谢谢Irene,超喜欢这个食谱!

Cheryl - Bakingtaitai said...

Thanks Jeannie....sometimes I feel the same way too...too busy and tired to blog about a bake and just wanna chill and relax. >.<

Cheryl - Bakingtaitai said...

Ann, am really glad to experiment on this recipe as the texture is what I have been searching for. :)

向日葵葵 said...

These muffins look fabulous.

Cheryl - Bakingtaitai said...

Thanks sis, do give this recipe a try as it gives a really moist and smooth texture unlike those I had tried before which are moist but not as smooth.

Cheryl - Bakingtaitai said...

Thanks Grace!

Luv Sweet and Savory said...

Hi Cheryl, I don't have any more blueberries and didn't replenish ... so I'll just help myself with your yummy Blueberry Yogurt Muffins lah !

Diana Gale said...

Hi Cheryl it is definitely blueberry season! First it was Ann and now you are also making them!!! LOVE!

kitchen flavours said...

I like it that you've used fresh blueberries! Your muffins looks yummy!
Thanks for linking with CYB!

Zoe said...

Hi Cheryl,

Blueberry muffins are one of muffins... and I can eat at least 2 of yours in a go :p

Zoe

Cheryl - Bakingtaitai said...

Sure Karen....come, come, help yourself!

Cheryl - Bakingtaitai said...

Yes Diana, I love blueberries and I love these blueberry muffin even more as I finally got the right formula!

Cheryl - Bakingtaitai said...

Thanks Joyce, fresh blueberries definitely taste better than dried ones! :)

Cheryl - Bakingtaitai said...

Hi Zoe, one is not enough for me too, yes at least 2! :p

Melinda said...

Cheryl,
Can I use blackcurrant instead of blueberries?may i know to bake with or without fan forced?

Pls advise. Tq

Cheryl - Bakingtaitai said...

Yes you can Melinda, without fan.

Yeo Lee Ping said...

Hi i had baked tis muffin today.. wan to check if i wan to hve it for breakfast 2molo do i need to keep in fridge?

Cheryl - Bakingtaitai said...

Hi Lee Ping, just keep it in an air-tight container at room temperature will do.

Yeo Lee Ping said...

Ok tks

Ng Yen said...

哈咯!谢谢你无私分享食谱,我试做了,真的很容易,虽说没有失败,但是我有很多个muffins像火山口爆发流出熔浆那样,会是什么原因呢?是我把面糊放太满了吗?

Cheryl - Bakingtaitai said...

嗨Ng Yen, 对啦,面糊放太满了啊!

Freedom said...

Hi, thanks for sharing this recipes.I totally agree that it is a blueberry season now.. I stocked the balance punnets in the freezer...should be ok right ?
Need your advice, instead of using 90ml of Sunflower Oil, can i use Canola Oil 90ml ? not sure if Canola Oil considered as Salad Oil ?

Cheryl - Bakingtaitai 烘焙太太 said...

Sure, you can use any type of vegetable oil, I personally prefer sunflower oil being a healthier choice.

Isabelle Koh said...

Hi Cheryl, can I use butter instead of salad oil?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Isabelle, yes you can. But you will have to melt the butter first then measure in liquid form.

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