![]() Scroll down to the end for the full recipe including ingredient amounts. The step-by-step guide below should help you make the recipe perfectly first time. I don’t find this to be a problem if I fold the fruit in carefully with just a few brief folds with a wooden spoon. Frozen sometimes create a few blue streaks in the muffin batter. It should be quite thick and fluffy, but not dry.īlueberries: Around a cup and a half of fresh blueberries makes sure there are blueberries in every bite! Feel free to use frozen blueberries. Add even more if you think the batter needs it. The amount I add seems to depend on the particular brand of yogurt that I use i.e. Milk: I usually add between a quarter and a half cup of milk. Since the yogurt is the key ingredient in these muffins, I wouldn’t try to completely miss it out. However, readers have reported using ALL KINDS of Greek and Greek style yogurts in this recipe, even flavored versions. Greek yogurt: I always use an authentic style Greek yogurt made with just yogurt cultures and milk. Several readers have tried substituting around half of the oil with more yogurt. Another oil such as melted coconut oil would work, as would melted butter. Oil: I use either canola oil (or another vegetable oil), light olive oil, or a mixture of the two. I haven’t tried it myself, but several readers have successfully used egg replacements to make the muffins vegan. Salt: After feedback from readers over the years, I now include half a teaspoon of salt to round out the other flavors.Įggs: 2 large, lightly whisked. Many readers have successfully replaced all or some of the sugar with alternative sweeteners such as Stevia. The recipe doesn’t seem to depend on the sugar for the texture of the cake. You can also use even less sugar if you like. If you have a sweeter tooth, you might like to sprinkle a little extra over the top of the muffins before baking. Sugar: For me, just half a cup of plain white sugar provides the perfect amount of sweetness. And don’t worry, there is no horrible aftertaste.īaking soda: Just a little, apparently to balance out the acid in the yogurt and make sure you get a good rise and colour on your muffins. It might seem like a lot, but the muffins turn out with a great ‘muffin top’. You may need to add a little more milk to compensate for different types of flour.īaking powder: Yep, there’s a whole tablespoon of baking powder in these muffins – around a teaspoon per cup of flour. Sadly these muffins do not appear to work with all almond flour, but you can try substituting a little. I’ve also successfully substituted in a little spelt or coconut flour. Readers have reported successfully using all white whole wheat flour, cake flour, and gluten free flour. Apparently, they even turn out well at high altitude!Īs you can see, you only need 7 main ingredients (plus raising agents and salt) to make these failsafe Greek yogurt muffins.Īll-purpose flour (plain flour): Sometimes I replace some of the flour with whole wheat flour (wholemeal). It constantly astounds me how many successful adaptations and substitutions readers have tried. ![]() Take a look at the hundreds of comments below the recipe. Just mix the wet ingredients into the dry, pop into muffin cases, and bake. No fancy beating or creaming of ingredients. You can cook up a batch within about 30 minutes. Each of these muffins only contain about 270 calories. Low sugar, high protein, packed with nutritious blueberries, and fairly low calorie. ✔ THEY’RE A HEALTHY BLUEBERRY MUFFIN RECIPE. You’ll love how light, fluffy and moist they are! They’ve been described as the fluffiest muffins ever, and also as having ‘the perfect muffin top’ – nicely risen, golden brown, and lightly crisp! I haven’t always (ahem) been super accurate with the ingredients amounts, but they pretty much never fail. I’ve made them more times than I can count. Like, I’ll stick my neck out and say that these yogurt blueberry muffins are impossible to mess up.
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