Home Baked Low Sugar Blueberry Muffins

Originally posted on 27 October, 2017

Since the death (well, half dead) of the old oven, I've been living the past few weeks without any baking or roasting and it was rather inconvenient. Finally, we've got another worktop oven again so I just have to take it for a test run. As we have some blueberries in the fridge some blueberry muffins it is then! This is something I've done a number of times in the past so it's best used as a test for the new oven.

For the muffin batter:
100g plain flour
30g brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
A pinch of sea salt
1 egg, lightly beaten
50ml vegetable oil
60ml plain yoghurt
1/2 teaspoon vanilla essence
100g fresh blueberries, washed and drained

Note added on 17 March, 2019:
This initial recipe however, still leaves a slight after taste of the baking soda. Although it's acceptable but it would be best if I can have none of it. I've since had a few more experimental bakes, to readjust the ingredients, and have now an alternative set of ingredients for the batter to eliminate the after taste.

100g plain flour
30g brown sugar
1 teaspoon baking powder (omitting the baking soda)
A pinch of salt
1 egg, lightly beaten
50ml vegetable oil
60ml fresh milk (replacing yoghurt with milk, as yoghurt was there to react with the baking soda)
0.5 teaspoon vanilla essence
100g fresh blueberries, washed and drained

For the crumble top:
2 teaspoons butter
3 teaspoons plain flour
2 teaspoons brown sugar
  1. I started off by preparing the crumble top by mixing the 3 ingredients together in a small bowl, using 2 forks, until the mixture becomes crumbs-like. Set aside.
  2. Set the oven to 185°C, and lightly grease a 6-hole muffin pan or line it with paper baking cups.
  3. Combine all the wet ingredients for muffin batter in a bowl or a measuring jug.
  4. Mix all the dry ingredients in a large mixing bowl and make a well in the middle. Gradually pour the wet ingredients mixture into the well whilst folding together gently just until the dry ingredients are moistened. The batter should still be lumpy.
  5. Gently fold in the blueberries.
  6. Spoon the batter into each cup/muffin pan hole evenly, filling up to about 3/4 of the depth.
  7. Scatter the crumble mix over each cup of batter.
  8. Bake for 25 minutes. As this is a new oven, I did have to test these by sticking a skewer through the muffin to see if it's baked properly.

Result? The oven is working fine, and the blueberry muffins are fluffy and tasting great. 

Oh how I've missed my home baked cakes! 😋


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