Baking, StayHomeSaveLives

Blueberry Muffins

I absolutely LOVE blueberry muffins and always love to make them, there are many recipes out there for them and they are all usually the same, this one though I have mixed things up and replaced the sugar content with something different. I used Maple Syrup instead of sugar, because you are adding liquid from the syrup it was important to take it away from other things … The yogurt.

Ingredients

  • 100g Unsalted butter
  • 2 Large Eggs
  • 95g Natural Yogurt
  • 250g Plain Flour
  • 2 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 150g Blueberries ( You can use 125g but I love lots of blueberries)
  • 118ml Maple Syrup (This is equivalent to 1/2 Cup so I just used the cups)

Method

  1. Pre heat your oven to 175C/155C Fan and line a muffin tin with 12 paper cases.
  2. Beat together the butter and syrup. You will not get the pale and fluffy mix you would with sugar so it will look a little like cottage cheese.
  3. Add the eggs and beat further then mix in the yogurt. The mix still will not come together just yet though.
  4. Sieve the flour, Baking powder and Bicarbonate of soda into the bowl and mix in well. The mixture should now come together as muffin batter.
  5. Fold in the blueberries, this should only be done by hand to not crush them and divide between the cases. I find it really easy to use an ice cream scoop for this.
  6. Bake in the oven for 15-18 minutes or until a cocktail stick comes out clean. Watch carefully though as the syrup browns quicker than sugar.
  7. Leave in the tin for 10 minutes to cool slightly then cool on a wire rack until cold.

Leave a Reply