{"id":76633,"date":"2022-08-19T19:46:00","date_gmt":"2022-08-19T17:46:00","guid":{"rendered":"https:\/\/ellerepublic.de\/?p=76633"},"modified":"2025-12-10T12:53:32","modified_gmt":"2025-12-10T11:53:32","slug":"blueberry-muffins-with-yoghurt","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/blueberry-muffins-with-yoghurt\/","title":{"rendered":"Blueberry Muffins with Yoghurt"},"content":{"rendered":"

These are simply the best blueberry muffins<\/strong>! They are sweet without being overly sweet and are bursting with juicy blueberries. They are made the classic Canadian way with yoghurt, eggs, butter, sugar, flour (spelt flour) and natural yoghurt. Plus there is a hint of vanilla and lemon. With just 8 ingredients, they are simple and easy to make and once you\u2019ve tried them, you may never look at another blueberry muffin recipe<\/strong> again!<\/p>\n

This blueberry recipe, is actually an adaption from my red currant cake<\/a>, which is the perfect base for any type of berry. Here, in this recipe, the batter was increased and slightly tweaked so that we could make a batch of muffins from it. So whether you choose to go with a coffee cake or muffins, I\u2019ve got you covered with the perfect recipe.<\/p>\n

Ingredient tips for blueberry muffins<\/h2>\n

Blueberries \u2013<\/strong> Use fresh berries while they are cheap and in abundance, otherwise, use frozen (unthawed!). Just fold them into the batter while frozen. Do not thaw, otherwise they will crush and bleed into the batter.<\/p>\n

Yoghurt \u2013<\/strong> the creaminess of full-fat, mild natural yoghurt makes the muffin crumb moist and its tanginess imparts a delicious, crave-worthy flavor.<\/p>\n

Butter \u2014<\/strong> is for flavour and a tender texture. Oil could be used to create more lift, tenderness and moistness, however here we are going for flavor! Butter is one of the key ingredients for making the best blueberry muffins!<\/p>\n

Eggs \u2014<\/strong> for this muffins recipe, I went more the classic pound cake (American R\u00fchrkuchen) route, which is why we use 4 eggs. This consistency is my personal preference. You could easily use 3 eggs which will still give the muffins structure, moisture, and richness. And, possibly add an egg white to keep the muffins lighter and airier.<\/p>\n

Flour \u2014<\/strong> I love to bake with spelt flour, however you could use regular flour. Most importantly do not over mix the batter, as this will break down the sensitive gluten structure of the spelt flour, or if using regular flour, this will result in tough, overly dense muffins.<\/p>\n

Sweetener \u2014<\/strong> I use organic beetroot sugar, however regular granulated sugar can also be used. In addition, I add organic vanilla sugar which is made with cane sugar.<\/p>\n

\"Heidelbeermuffins\u00a0Schritte\"<\/p>\n

\"Heidelbeermuffins\u00a0Schritte\"<\/p>\n

\"Blueberry<\/p>\n

Are these blueberry muffins healthy?<\/h2>\n

Hmmm. Butter, flour, sugar. I suppose I would have to consider these a treat. However, they\u2019re homemade and you know exactly what\u2019s inside them. Compared to store-bought muffins these are definitely the healthier choice. And for some reason, they feel better than eating a piece of cake for breakfast! If you are looking for a healthier alternative, try my banana bread muffins<\/a> (vegan and no-added fat!) or my apple-carrot breakfast muffins<\/a>.<\/p>\n

Storing blueberry muffins<\/h2>\n

Like most bake goods these blueberry muffins taste best served warm out of the oven or when served on the day they are made, however they still taste fabulous the next day and beyond. In summer, I store them in a sealed container in the fridge for ultimate freshness. You can easily enjoy them cold or at room temperature, or if desired, reheat them in the oven (or microwave) for the fresh baked, tender taste.<\/p>\n

\"Blueberry<\/p>\n

\"Blueberry<\/p>\n

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\"Blaubeermuffins<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Blueberry Muffins with Yoghurt<\/h2>
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