A blueberry muffin takes me to London… a city I love. I first ate it in a coffee shop in Regent Street and, since then, I associate this muffin with London 😉
I first prepared this blueberry muffin recipe the other day, when I woke up early. I remembered a TV program of an Italian food blogger, where she used to say that it is a pleasure to prepare the breakfast for your dear ones while they’re still sleeping. Well, I was awake at 6:15am and decided to try it.
It worked. It was a pleasure for me to prepare it in the silent house (even our dogs were sleepy) and looking forward to my husband’s face when eating a freshly baked blueberry muffin 😉
Muffins are easy to make. They follow the plum cake rule, mix separately the dry and the wet ingredients. Then combine the wet mixture with the dry one only the necessary until mixed up.
I was so satisfied with the result that the day after – also because there were only 2 left, as my daughter loved them too – I prepared them again to present a friend who is fond of blueberries and their nutritional great properties. I then tried also a variation, using brown sugar and raspberries… hummm, I really don’t know which is the best.
- 120 g ofd wholewheat flour
- 120 g of all purpose flour
- ½ Tsp of salt
- 1 Tsp of baking powder
- 1½ cup of blueberries
- 1 egg
- 110 g of sugar
- 4 Tbsp of melted butter
- 300 g of low fat Greek yogurt
- 50 ml of milk
- Turn on the oven to 356°F/180°C.
- In a bowl mix all the dry ingredients except the berries and in another one the wet ones.
- Add the berries to the dry ingredients bowl and mix gently - it will avoid them falling down during baking.
- Mix the wet and dry ingredients and pour the misture into the muffin molds.
- Bake for 25 minutes.
- Let them cool on a rack.
- Buon appetito!