Here is a recipe my sister in law gave me who is American. The mix comes out like a batter not a dough. You could use other fruit instead of blueberries. The muffins are really lovely but they are not cakes and a bit less sweet than cakes.
240 ml plain yogurt (regular or low fat)
1 large egg, lightly beaten
60 ml corn or veg oil
1/2 teaspoon pure vanilla extract
260 grams plain flour
100 grams granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking powder
1/4 teaspoon salt
100 grams fresh or frozen blueberries( do not defrost if frozen)
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Makes 12 muffins.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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