![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhjNSXGlcneU5mEGdl4w5JzGVzM54TwkahylTlEMR4X52MjZpOdd0hx-Nj5ItZPP-AS-ALt1XxhEFuRPmWq1_1JElkH_shomPv__-c2Nw2Uir05TaOUWgTJeRFHW3SzFsxZR0X2jQ48s/s320/Bberry2.png)
One packet of blueberries in the fridge waiting to be used. The recipe does not require butter. Sounds healthy!
What I used:
A
2 large eggs
60ml corn oil
1 1/2 cup yogurt (I used Marigold blueberry non-fat)
1 teaspoon vanilla extract
1 teaspoon butteroil
90g caster sugar
B
250g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1/4 teaspoon salt
150g fresh blueberries
What I did:
1. On low speed, combine A in a bowl.
2. Sift B together and add to A, in 3 parts.
3. Add blueberries, do not over mix or the fruit will burst.
4. Bake in cupcake cases in pre-heated oven 180 deg C for 20 minutes.
(Fill cupcake cases up to 2/3)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHWjQ4GajmV5S2PIO9VdyvkfJ_pGIN3yISSUlObMbUdzmw-kX2bFRZ-UpsgF_Cf71Kwt-BqFtPbw1O9-PwyMFk-4s4HPX-Gm62OZKLDxrtPsWm2uqlJJRARReOS4LY3am_iYEKGSxt8o/s320/BBerry1.png)
This must be very moist and delicious especially with the yoghurt. Great for afternoon tea.
ReplyDeleteLooks yummy! Only 2 eggs with 250g flour and no butter? Sounds interesting!
ReplyDeleteyummy looking. love the addition of yogurt too :)
ReplyDeleteHi Mary,
ReplyDeleteIt's moist and not too sweet.
Hi Ann,
250g flour does seem a lot, but the amount of yogurt keeps it moist.
Hi Noobcook,
The yogurt and the berries help to make it moist
I love recipes that is not too sweet.
ReplyDeletei haven't tried baking blueberry muffins! heheheh i should!
ReplyDelete