Six generous blueberry muffins with a soft centre and a lightly sugared top. This is our saved refinement for a thicker batter and a taller rise.
Ingredients
Method
- Heat oven to 210°C fan-forced. Lightly butter all six muffin holes, including the upper edges.
- Combine 250 g flour, baking powder, bicarbonate of soda and salt in one bowl.
- In another bowl whisk sugar and eggs for about 30 seconds. Add melted butter, yoghurt, 60 mL milk and vanilla and whisk until combined.
- Reserve about 50 g blueberries for the tops. Toss the remaining 200 g with 1 tbsp flour.
- Pour wet mixture into dry and fold gently with a spatula until almost combined. Add the floured blueberries and fold only 3 to 5 more times. The batter should remain thick and slightly lumpy.
- For extra rise, chill the finished batter for 15 to 20 minutes.
- Divide between the six jumbo cups, filling about 3/4 full and keeping the batter away from the outer rim where practical. Add reserved blueberries and a light sprinkle of raw sugar.
- Bake at 210°C fan-forced for 5 minutes. Without opening the oven, reduce to 170°C fan-forced and continue until cooked, generally another 17 to 22 minutes for this tray.
- Remove when a skewer through the centre, avoiding a blueberry, comes out clean or with a few moist crumbs.
- Rest in the tray for 5 minutes, then transfer to a wire rack.
Notes
Our first batch was soft and well-domed, but spread enough to join at the edges. This saved refinement uses 2 1/2 tsp baking powder, 60 mL milk, 15 to 20 minutes chilling and a 210°C initial bake for a taller rise.