As you've probably noticed, I've been making a lot of muffins lately - and BTW - I'm loving my silicone muffin pan, I'm getting the feeling that silicone kitchen utensils are the best food related invention of the last decade (if they are in fact of the last decade), the silicone spatula is my favorite as well and I'm seriously contemplating buying a silicone brush that I just saw in a kitchen magazine.
But back to muffins. From the slightly weird beetroot ones and the traditional banana and carrot ones I have now come to also quite traditional blueberry ones. Just that mine are high fiber and extra healthy, with some yoghurt so perfect for a good breakfast.
Blueberry Breakfast Muffins (Mustikatega hommikusöögimuffinid):
75 g butter
200g coarsely ground whole-grain flour
1/2 tsp soda
2 tsp baking powder
200 ml blueberry yoghurt
75 g demerara sugar
1 tsp salt
200 gr blueberries (frozen work fine)
Some oil for the muffin pan
Mix the dry ingredients.
Melt the butter.
Pre heat the oven to 200 c.
Beat together the eggs, yoghurt and the slightly cooled melted butter.
Now pour the mixture over the dry ingredients and mix lightly (again, the key to good muffins is not over mixing). So mix just enough so that you don't have big areas of flour in the dough.
Half way into your mixing (i.e. when there still are big pockets of flour in the dough) add in the blueberries.
Brush the muffin pan with just a tiny bit of oil and spoon the muffin-mixture into the muffin cases.
Bake for 20 minutes.