Blueberry Yogurt Muffins

 It's another semester of my niece's school and I came back to my routine.

Yes, it means I have to bake some snack for her, and it's fun to do. My niece rarely buys snack at school, and most of them are something that I don't want her to eat much. I didn't mean that I don't eat chips or other kind of snack but due to the highly salt and seasoning, I don't eat much of them too ^^.
And I'm happy that my niece has the same taste, and she likes home made food (and treat) more than the commercial one. I think the best reason to make the snack by yourself is you know what you put into it. Such as this muffin, I know that I use good fat (non-hydrogenated rice barn oil shortening or you can use rice bran oil too), and bake it fresh just for her!
I don't want to make large batch of sweet, as you know freshness is the key (plus my niece will become bored, haha). You can double the recipe easily if you want to make more.

Recipe: Blueberry Yogurt Muffins 

สูตรภาษาไทย: บลูเบอรี่โยเกิร์ตมัฟฟิน 

日本語のレシピ：ブルーベリーヨーグルトマフィン 

Youtube: บลูเบอรี่โยเกิร์ตมัฟฟิน, Blueberry Yogurt Muffins, ブルーベリーヨーグルトマフィン

 Blueberry Yogurt Muffins

Makes 5

80g ............................. Cake flour
3/4tsp ......................... Baking powder
1/8tsp .......................... Salt
30g .............................. Brown sugar
25g ............................... Granulated sugar
1/2tsp .......................... Vanilla extract
1 ................................... Egg
55g ............................... Plain yogurt
30g ............................... Shortening  (I use non-hydrogenated rice barn oil shortening), or rice bran oil
60g ............................... Blueberry (fresh or frozen is OK)

Preheat an oven to 200C
Line 5 muffin tins with paper baking cup.

   I use this Shortening  (non-hydrogenated rice barn oil shortening).

 Beat the shortening until smooth, add both kinds of sugar, salt and vanilla.
Beat to combine.

 Add the yogurt and egg, and beat to combine.

 You can use fresh or frozen blueberry for this recipe ^^.
*When using frozen blueberry you don't have to defrost it.

 Sift the flour and baking powder into the bowl, and add the blueberry.

 Fold to combine.

 Divide into the prepared tins.

 Bake for 18-20 minutes or until the top spring back when touch lightly.

Let the muffin set 5 minutes then remove from the tins. Enjoy!

Blueberry Yogurt Muffins