Cape Cod Cranberry Blueberry Muffins
Inspired by techniques from Serious Eats.
Soft Greek yoghurt muffins with plumped dried cranberries and fresh blueberries.
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Method
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Equipment
- 2 x 12-hole muffin tins
- paper muffin cases
- heatproof bowl
- sieve
- 3 mixing bowls
- balloon whisk
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 184 kcal |
| Protein | 3.1 g |
| Carbohydrate | 27.5 g |
| of which sugars | 16.7 g |
| of which free sugars | 15.5 g |
| Fat | 7.1 g |
| of which saturates | 4.2 g |
| Fibre | 0.8 g |
| Salt | 0.44 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Fruit
- 80 g dried cranberries
- 110 g blueberries
- 8 g plain flour about 1 tbsp
Muffins
- 200 g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 3 g fine sea salt or table salt about ½ tsp
- 115 g unsalted butter, melted
- 190 g caster sugar
- 1 tsp vanilla
- 2 large eggs
- 160 g full-fat Greek yoghurt
- 1
Plump. Put the dried cranberries in a heatproof bowl, cover with boiling water and leave to soften. Heat the oven to 190 °C (170 °C fan) and line 16 muffin holes.
- 2
Dry. Whisk the 200 g flour, baking powder, bicarbonate of soda and salt in a bowl.
- 3
Wet. In a large bowl whisk the melted butter and sugar, add the vanilla and eggs, then the yoghurt until smooth. Fold in the dry mix with a spatula.
- 4
Berries. Drain the cranberries well, toss them with the blueberries and the 1 tbsp flour, then fold them gently through the batter.
- 5
Bake. Fill the cases two-thirds full and bake 18-20 min, until golden and a cocktail stick comes out clean.
- 6
Cool. Cool 5 min in the tins, then move to the rack.
Storage
Keep in an airtight box for up to 2 days, or freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
