Friday 15 August 2014

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)


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! 

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)


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. 

2. Mix in the milk before adding in yogurt and whisk till well combined. (I replaced the milk with whipping cream.) 

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.  

4. Add in the blueberries and mix well with the spatula. 

5. Spoon the batter into cupcake liner and fill up about 70% full.    

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.) 

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. 

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.”

© Copyright 2014


MiMi Bakery House said...

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

irene myme said...


QembarDelites 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!

Baking Taitai said... 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. :)

Baking Taitai said...


Baking Taitai 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. >.<

Baking Taitai said...

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

向日葵葵 ~ Sunflower Grace said...

These muffins look fabulous.

Baking Taitai 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.

Baking Taitai said...

Thanks Grace!

Karen Luvswesavory 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 !

DomesticGoddessWannabe 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


Baking Taitai said...

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

Baking Taitai said...

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

Baking Taitai said...

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

Baking Taitai said...

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

Melinda said...

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

Pls advise. Tq

Baking Taitai said...

Yes you can Melinda, without fan.

Unknown 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?

Baking Taitai said...

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

Unknown said...

Ok tks

Unknown said...


Baking Taitai 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 ?

Baking Taitai said...

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

Unknown said...

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

Baking Taitai said...

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