15 - 20 Minutes
45 - 50 Minutes
Makes 12 muffins
Maida / Refined Flour
300 ml, plain
2 cups / 260 gms
1/2 cup / 150 gms
1 1/4 cup / 100 gms
Preheat the oven at 190 degrees centigrade.
Sieve the flour with baking soda, baking powder and salt. Put 1 tsp of this mixture on the blueberries and set the rest aside.
Lightly beat the egg. Whisk together the yogurt, oil, vanilla essence and the whisked egg.
Fold* the dry ingredients into the egg-yogurt mixture.
Add the blueberries and mix again lightly.
Fill the muffin moulds and bake for 15-20 minutes.
* To "fold in" an ingredient means you should gently and gradually add it in, a little at a time, using a spatula (the rubber scraper thing) to make horizontal sweeping motions, or mix it turning the spatula in the ''figure of 8''.
** You do NOT want to dump the flour in all at once and mix it roughly or haphazardly, this would make the muffins tough or chewy .