I needed to use up some Greek yoghurt and decided on these blueberry muffins. This is a traditional muffin recipe which prepares wet and dry ingredients separately and then combine them by hand whisk through a few quick stirs. No electric mixer is needed. Prep time should not be more than 30 mins.

I tried to use less sugar and oils. These still turned out tasty, fluffy and moist.

For the oils, either all butter or all oil or any combination is ok, butter lends extra flavour, while oil provides a tender structure even when chilled.

The yoghurt I used is Greek style yogurt from Farmers Union, it only has 51kcal/ 100g and no sugar, which is great.

Ingredients (for 6)

Dry ingredients

• 140g cake flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder

Wet ingredients

• 40g melted salted butter
• 20g cooking oil
• 80g Greek yoghurt (sugar free)
• 1 egg
• 40g caster sugar

Others

• 80g blueberries, washed and dry

Steps

1. Sift all the dry ingredients and set aside

2. In a mixing bowl, add egg, melted butter and oil and hand whisk till combined. There shouldn’t be oil floating on top.

3. Add in yogurt and sugar and whisk till combined.

4. Add in dry ingredients and whisk till just combined and no dry flour. Do not over mix. Final batter is lumpy and not a fluid.

5. Place 6 muffin cups into muffin tray. Spoon batter till mid-height of cup and add some blueberries. Fill up to 3/4 of cup and top with more blueberries. Repeat for all 6.

6. Give the tray a few gentle taps then bake the muffins at 180 deg C for 25 min

7. Muffins are done when the top is golden brown and no wet batter on cake tester when inserted.