A nice muffin is a thing of beauty but it’s not easy to bake a nice muffin. It’s got to have a brown, caramelised, domed top with cracks in it and it’s got to be super light and fluffy.
Over the last few weeks I’ve baked what felt like 100 batches of muffins to create a nice recipe and the things I’ve learned are that first, my oven doesn’t bake evenly enough to create a perfectly shaped muffin, but that doesn’t really matter because I guess that’s what a homebaked muffin is all about. The second thing is there’s like a hundred different muffin tins and cups around. The key is, whichever size muffin liner you’re using, you want to fill the cup nearly all the way to the top in order to create the domed shape with the muffin cracks on top. If you don’t put enough batter in the tin, they’ll be flat like cupcakes, if you overfill the case they might rise too quickly, not set in time and you end up with something that resembles a muffin but with a very large flat top.
I also think that a muffin shouldn’t be too sweet so I did opt for a bit less sugar (but if you’re a sweet person just add a little bit more!) but added a bit of Demerera sugar on top for a bit of crunch (it’s all about the textures!).
Little tip: If your oven bakes as unevenly as mine you can try using tulip muffin cases as they will stop your muffins rising out over only one side of the rim of your baking tin. I’ve found that turning your muffin tray a few times helps as well! It’s all in the baking with this recipe.
- 200g Plain Flour
- 160-180g Caster Sugar (depending on how sweet you want them)
- 2 Tbsp Cornflour
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Bicarb of Soda
- Pinch of Salt
- 2 medium Eggs
- 200g Greek Yoghurt
- 100ml Vegetable Oil
- 2 Tsp Vanilla Extract
- 150g Blueberries
- 1 Tbsp Cornflour
- 25g Demerera Sugar
Combine flour, 2 tablespoons of cornflour, caster sugar, baking powder, bicarb of soda and salt in a large mixing bowl, using a whisk.
Combine the greek yoghurt (preferably full fat but low fat works fine as well!), vegetable oil, vanilla extract and the two eggs in another bowl with a whisk.
Pour the wet ingredients into the dry ingredients and combine them with the whisk until the batter is smooth and there are no lumps left.
Coat the blueberries in 1 tablespoon of cornflour. You can use frozen blueberries, but let them defrost first and drain them of any liquid using a sieve. When they’re completely coated in cornflour, add them to the muffin batter and gently fold them in with a spatula.
Coven the batter and let it rest for about 30 minutes.
Preheat the oven to 250 degree C and line a muffin tray with 9 muffin liners (as I’ve mentioned before, how many muffins you get out of the mix will depend on how large your baking cups and tin are).
Divide the batter evenly between the muffin liners. They want to be about 4/5 full. I found that a large cookie/ice cream scoop works best.
Place the muffin tray in the oven and turn the temperature down to 200 degree C instantly.
Bake the muffins for about 12 minutes, then carefully sprinkle a bit of Demerera sugar over them, before placing them back in the oven for another 5-7 minutes. They’re done when a skewer comes out clean. As mentioned above, if your oven bakes unevenly you can rotate the tray a few times while its in the oven.
Let the muffins cool down for 2-3 minutes and then transfer them to a cooling rack, you can also lie them on their side to prevent the domed tops from collapsing.