After the Raspberry and White Chocolate Muffins went down well the other week, I’ve not made any more muffins since. Such a shame as they’re so easy to make. So different to shop bought in size and in terms of sweetness. These muffins are perfect for a breakfast on the go or a snack with a steaming mug of coffee or tea. They even have added porridge oats in which gives the muffins a great texture and keeps you feeling a bit fuller for longer.
I wanted to bake a couple of things to scratch off my #100bakeschallenge poster so I found two things that I really wanted to bake: the aforementioned muffins and some Triple Chocolate Chip Cookies.
BLUEBERRY YOGHURT MUFFINS
You will need:
- 325g plain flour
- 1 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 200g light brown soft sugar
- 50g porridge oats
- 2 eggs (I use medium)
- 100ml full fat milk
- 100g full fat natural yoghurt
- 75ml sunflower oil
- 1 tsp vanilla extract
- 125g blueberries
You will also need a 12 hole muffin tin and some paper muffin cases.
- Pre-heat the oven. My oven is a fan one so I baked my muffins at 180oC (Gas 6).
- LIne your tin with the cases.
- Sift all the dry ingredients together into a large mixing bowl: the flour, bicarb of soda, baking powder, sugar and porridge oats.
- Stir to combine well.
- In another bowl, put the eggs, milk, yoghurt and oil together and whisk until combined.
- Pour the wet ingredients into the dry ingredients and fold together carefully with a metal spoon. Try not to over mix these as it makes the mixture over heavy.
- Finally, fold in the blueberries.
- Spoon the muffin mixture carefully into the muffin cases.
- Bake for 20-25 minutes until well risen.
- Cool in the tins for about 10 minutes and then remove to a wire cooling rack so the muffins can cool down completely.
- These muffins are best eaten fresh but can last for 3 days in an airtight container.
Do you love muffins? What are your favourite flavours? Do let me know in the comments below. I’d love to bake more!
Love Sam xx