Cookies/Biscuits/Scones, Fruit, Muffins
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Blueberry Yoghurt Muffins | ブルーベリー ヨーグルト マフィン

An extremely simple, quick to make homemade ‘Blueberry Muffins’.

It may be hard to believe but ‘MUFFINS’ are not regular items you may see at bakeries here in Tokyo, incomparable as to when I used to live in Los Angeles. Muffins used to be my favorites for breakfast accompanied with a cafe latte and the LA blueberry muffins were just humongous.

Muffins….really  not difficult to make.

When producing my own original recipe, I always go the very organic and healthy route with no butter and low sugar and lots of blueberries; which are below. A petite size are nice to have especially for children’s snacks.








Blueberry Yoghurt Muffins

Recipe (makes 6 large)


  • 1 large egg
  • 240ml yoghurt
  • 80ml rapeseed oil


  • 260g flour
  • 70g sugar
  • 50g almond powder
  • 1 + 1/2teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt


  • 270g blueberry (syrup) OR 170g blueberry + chocolate chips
  1. Combine the 【A】ingredients with a beater/mixer.
  2. Combine the 【B】ingredients and sift well.
  3. Combine the 【A】ingredients with 【B】with a spatula, lifting the mixture from the bottom. Before the mixture is completely mixed, add the fruit 【C】.
  4. Prepare the muffin tins, lining the individual with cupcake foils. Do not overload the individual cupcake foils, giving it some room for increase during baking.
  5. Bake at 170C~180C/330F~350F for approx. 20-25 minutes. The cupcake settles well very moist after a day or so.

Blueberry Muffins  ブルーベリーマフィン













  • ブルーベリー‥‥‥‥270g(好み)
  • ブルーベリー‥‥‥‥170g + チョコレートチップ(適当)
  1. 【A】下記の材料を軽くミキサーで混ぜ合わせます。
  2. 【B】下記の材料を一緒にふるっておきます。
  3. 【A】に【B】を足しながら、木べらで底から持ち上げる様に混ぜていきます。完全に混ざらないうちに【C】のフルーツ材料を足していきます。
  4. 大きめのマッフィン型にカップケーキ用のフォイルを並べ、生地を入れていきます。焼き上がるときは多少生地が膨らみますので生地は入れすぎない様に気をつけて。
  5. 170℃〜180℃(330F〜350F)のオーブンで20〜25分焼きます。1日くらいたった方がしっとり感が増します。

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