Low-fat Blueberry Yogurt Muffins

Name: Low-fat Blueberry Yogurt Muffins
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 100g Yogurt; 30g Caster sugar; 1 piece egg; 20g Corn oil; 55g Frozen blueberry diced; 5g Aluminum-free baking powder

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I wanted to make muffins with frozen blueberry berries. For a while, I was thinking of various forms of blueberry muffins, but I felt a little bit helpless. Just make sure to make the most common and simple blueberry muffin.
Frozen blueberry berries will ooze juice after thawing and will stain the batter when mixed with the batter. When the color has not completely blended into the batter, a trace of blue and purple will be drawn in the batter. In order to keep this trace, I didn't repeatedly stir, but just scratched it randomly to make the blueberry berries roughly evenly distributed in the batter. The color of the batter looks dark and light, not even.
However, the result did not have the zebra pattern as imagined. Those dark colors that did not seem to be blended. During the frying process, the batter completely melted, leaving the dough with a light purple, only dark. The fruit pieces are embedded in it.
The alkaline batter makes blueberries appear blue-purple in color. If you make a yeast version of muffins, you can probably see a beautiful purple-red color, right? . . . . "

Ingredients

Low-fat Blueberry Yogurt Muffins

1. Ingredients: 100 grams of low-gluten flour, 100 grams of yogurt, 30 grams of caster sugar, 1 egg, 20 grams of corn oil, 5 grams of aluminum-free baking powder, 55 grams of frozen blueberry fruit.

2. Pour the eggs, corn oil, and granulated sugar into a large bowl and beat well.

3. Add yogurt and mix well.

4. Mix low-gluten flour and baking powder, sift into the egg liquid, mix in irregular directions to form a uniform batter.

5. Add frozen blueberry diced,

6. Scratch gently to make the fruit particles evenly distributed in the batter, the color does not have to be completely integrated into the batter.

7. Take an appropriate amount of batter, put it in a preheated electric baking pan, and spread it into a round cake shape.

8. Cover the lid and heat the upper and lower pans for about 3 minutes.

9. Uncover the lid, turn it over, the bottom is light golden, continue to close the lid, and heat the upper and lower plates for about 2 minutes.

10. Golden on both sides, out of the pot.

Tips:
Frozen blueberries can be replaced with dried blueberries or fresh blueberries.
If there is no electric baking pan, you can use a frying pan to fry. The fire should not be too high during frying, so as to avoid external coke and internal growth.