Blueberry Muffin Recipe
 
Preparation time
Cooking time
Total time
 
This is a lovely super light stir together fairy cake recipe that can be on your table in 30 minutes. When in season you can add gooseberry or raspberry to the recipe, but our family favourite are blueberries. The yogurt goes undetected and adds a wonderful lightness to the cakes. The topping of honey perfectly balances the cakes and adds just the right amount of sweetness.
Marissa:
Recipe type: Cakes
Cuisine: American
Servings: 18
Ingredients
  • 170g self-raising flour
  • 1 teaspoon baking powder
  • 150g unrefined golden caster sugar
  • lemon zest from 1 lemon
  • 70ml sunflower oil
  • 1 egg, lightly beaten
  • 100ml milk
  • 100ml Greek yogurt
  • 1 teaspoon vanilla extract
  • 150g fresh blueberries, washed
  • Spray release to grease cases
  • Drizzle
  • 2 tablespoons of honey, heated for seconds in the microwave
Method
  1. Preheat the oven to 170C.
  2. Grease 12 + 6 hole fairy cake tin or you can add the mixture to larger muffin tins, line and spray the paper fairy cup cases well. This batter is very runny and will stick to the paper cups if you don't grease them.
  3. In a mixing bowl add the flour, baking powder, sugar and lemon zest, stir all the ingredients together with a spoon.
  4. Add the blueberries to the flour mixture and gently stir the blueberries into the flour to coat ensuring you don't crush the berries.
  5. In a separate bowl add the oil, egg, milk, yogurt and vanilla and stir to just bring the ingredients together.
  6. Stir the wet ingredients into the dry ingredients.
  7. Spoon the batter into the fairy or muffin tins.
  8. Bake for 15-20 minutes or until golden brown and a tooth picks inserted come out clean.
  9. Allow the cakes to cool in the tin for a few minutes.
  10. In a microwave oven heat the honey for 5-10 sec or until warm.
  11. Gently pierce the cakes with a toothpick, spoon over a little honey on top of each cake.
  12. Allow the cakes to sit in the baking tray for 5 minutes then remove and cool on a cooling rack.
  13. The cakes can be eaten warm or cool and will keep for 2-4 days in a tin.
Recipe by Marissa's Recipes & Ideas at https://www.marissa.co/blueberry-yoghurt-muffins-with-a-honey-drizzle/