Okay, so I promised a great blueberry muffin recipe and I shall deliver!
First, let me describe these beauties to you… they are like a cross between a blueberry scone and a blueberry muffin. They are not overly sweet like the kind of muffin you would find at the petrol station and not bicarby like a traditional scone. They are the perfect combination of both! A crisp top and a muffiny centre with a blueberry in each bite. In addition to how magnificent they are already, they are made with delicious greek yoghurt making them slightly more healthy/fat free and the flavour that much deeper.
I didn’t set out to create this miracle guys, I just happened upon it.
These darlings can be enjoyed a number of ways; warm with cream and blueberry jam (double blueberry!!), toasted with butter or just dusted with icing sugar… I am sure you could even sneak a mascarpone topping in there!
When you see how easy these are you are going to totally flip.
Brunchy Blueberry Muffins (makes +- 18)
2 1/2 cups self raising flour
1/2 tsp salt
2 cups of fresh blueberries (frozen won’t work)
1 egg yolk
1 whole egg
1 cup of sugar
1 cup of fat free greek yoghurt
85g melted butter
Preheat your oven to 220 degrees Celsius
In one bowl mix your flour, salt and fresh, scrumptious blueberries.
In another bowl whisk together your egg, egg yolk, sugar, yoghurt and cooled melted butter. If you don’t cool your butter, it will end up cooking your egg and you will end up with a bit of a gross mess. Trust me on this.
Mix bowl 1 and bowl 2 together until JUST mixed and then spoon into papered muffin trays. The mixture will be thick, don’t be frightened, I am showing you the way of the world here folks. You will need to fill the muffin tins quite high so the muffins can rise out of the papers, I used a full heaped dessert spoon for each.
Bake at 220 degrees celsius for 5 minutes and then turn the oven down to 180 degrees Celsius and bake for an additional 15 - 18 minutes. Keep and eye on them and prod them with a skewer to make sure they are done. The skewer should come out clean when they are ready.
Cool for about 5 to 10 minutes before removing them from the muffin trays, you don’t want to brant yourself.