If possible, try using wild blueberries as they are so much more aromatic than cultured berries. At this time of the year some forests are really abundant in wild blueberries and picking them can be a nice family activity. Howeve, if you happen to live in the city, as I did when the pictures below were taken, you can just as well buy cultured blueberries. No worries, your muffins will still be super yummy!
Using little butter and substituting part of it by yoghurt and cream cheese will give you muffins that are incredibly soft and light in texture; perfect for a late summer picnic or a wonderfull breakfast on weekends!
For 12 muffins you will need:
- 4 tbsp butter
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/4 tsp vanilla essence
- a pinch of salt
- 1 cup flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 cup plain yoghurt
- 1/4 cup cream cheese
- 1 cup blueberries
1. Preheat your oven to 180°C / 356 F. Line 12 moulds of your muffin pan with paper muffin cups.
Using an electric mixer, cream together the butter and the brown and white sugar until pale and fluffy. Add the egg and beat well. Add the vanilla essence and the pinch of salt and beat well.
2. In a separate bowl, combine the flour, baking powder and bicarbonate of soda. Sift into the bowl holding the egg mixture and carefully fold in until all the ingredients are just about combined. You do not want to overmix!
3. Fold in the yoghurt and the cream cheese. Add the blueberries and very carefully fold them in, making sure they do not get mashed or your batter will be too wet and soggy.
Bake at 180°C /356F for about 15-20 minutes. Let cool completely.