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Source: Adapted and modified from Annabel Karmel
Makes: 9 mini muffins or 6 large muffins
125g plain flour
1½ tsp baking powder
60g castor sugar
Pinch of salt
1 egg (at room temperature) – lightly beaten
2 tbsp fresh orange juice
1 tsp orange zest
90 ml extra light olive oil/ sunflower oil
½ tsp vanilla extract
80g plain yogurt (I used Greek-style yogurt which is thicker and creamier)
60g fresh/ frozen blueberries (see note 3 and 4)
- Pre-heat oven to 210°c. (see note 1).
- In a mixing bowl, sieve flour and baking powder. Add in sugar and salt and mix well. Set aside.
- In a separate bowl, whisk together the lighted beaten egg, oil, yogurt, vanilla extract, orange juice and zest until it is creamier. It will look a bit cuddled. Be careful not to overbeat the mixture.
- Add the wet mixture into the dry ingredients. Use a spatula, combine the ingredients with fold in method until they are well combined and no traces of flour. Stir in blueberries and mix well. Do not over-mix the batter. The batter should be thick (“spoonable” not “pourable”).
- Transfer the batter into a piping bag (see note 2) and pipe batter into the muffin cups until each cup is 80% full.
- Bake at 190°c for 15-20 minutes.
- Start off the oven hot – This sets the top crust quickly which allows the batter underneath to stay liquid, build up pressure and eventually burst up like a volcano. It will yield a dome effect to the muffins. However, the baking time and oven temperatures vary depending on the types of oven, size of muffins, or whether you are using a paper cup or muffin tray to bake. So use your own judgment to experiment.
- You can create your own piping bag by using a clean square or rectangular plastic bag. Transfer the mixture into the bag, tighten the opening with a rubber band and cut a small corner for squeezing. You may need to cut a bigger hole so you can squeeze the blueberries out easily.
- For variation, try to experiment with other type of berries. Another possible option is to use fruits such as raisins and cranberries. It’s important to condition them before use. (Note: Conditioning dried fruits will help to prevent them from absorbing the moisture from the muffins. To do that, you need to put the dried fruits in a plastic bag, pour water inside the bag and immediately pour it out. Retaining a little bit of water inside. Leave the plastic bag overnight at room temperature. Pat dry any excess water before using).
- There is no need to defrost the frozen blueberries.