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

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 来源自网络

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。"

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