We love blueberry muffins and didn’t think there was anything that could make them more better. We were wrong. meltémi helps make baked goods moist and tender as well as lighter and fluffier. Try our version below and see how you can make it better with meltémi!
2 ½ cups plain flour
1 tablespoon baking powder
½ teaspoon baking soda
½ cup sugar (heaped)
2 eggs lightly beaten
2/3 cups oil
1 cup plain 0% or 5% meltémi Greek Yogurt
¼ cup milk
1 ½ cups blueberries
Preheat oven to 375 degrees.
Combine the flour, baking powder, soda and sugar in a large bowl
Combine the eggs, oil, yogurt, and milk in another bowl or jug
Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick – you want the batter to be a soft dropping consistency
Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the center comes out clean.
Cool on a wire rack, then store in an air tight container.
Makes approximately 12 muffins.