I was planning on making some blueberry muffins from the recipe in the Hummingbird Bakery book. However, the recipe uses buttermilk and I was having no luck finding it anywhere...Waitrose, Sainsburys, M&S, Asda! So I decided to experiment and replace said buttermilk with low fat Greek yoghurt. Gimme some muffin.
As it turns out they were gorgeous and fluffy and held lots of flavour. They were easy muffers to make, so have a go yourself...
360g plain flour
370g caster sugar
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 large free range egg
4 heaped tablespoons of low fat Greek yoghurt
1/2 tsp vanilla extract
50g unsalted butter
A sprinkle of oats
How To Make:
Makes 12 muffins. Line the muffin tray(s) with muffin cases.
Get the oven preheated to 170°C (or 160°C for a fan assisted oven).
Mix together the flour, sugar, salt, baking powder, bicarbonate of soda in an electric mixer on a slow speed.
In a separate bowl combine the yoghurt, egg and vanilla extract and then add to the flour mixture. Melt the butter in a pan on the hob and once melted, add it to the rest of the ingredients in the electric mixer. Blend on a medium/high speed until smooth, gooey and even.
Fold in the blueberries and then dispense the mixture into the big muffin cases. Sprinkle porridge oats over the top before popping in the oven.
Now, you can't hurry muffins when they are baking, so it's best to bake them for about 20-25 minutes. Check with a skewer to make sure it comes out mixture-free. The top should bounce back when touched. Leave for 5 minutes then take out the cases and leave them to fully cool on a wire cooking rack.
And there you have it. Blueberry yoghurt muffins all around.