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这款加入了希腊酸奶的蓝莓咖啡茶点玛芬和普通的蓝莓玛芬味道很不一样.嫩嫩的口感深受朋友们的好评.这款玛芬无论是用它做早点,或是女友们八卦聚会的茶点,或是ROAD
TRIP时带在路上当零食,都是很好选择.原食谱来自我喜欢的INA,我把食谱改成了12个玛芬的量(所以食谱才会出现1/3t,1/6
cup 的计量:P),把Sour Cream改成了Greek Yogurt,并适量减少了糖的用量.1 stick unsalted butter, at room temperature
3/4 cup sugar
2 extra-large eggs, at room temperature
1 teaspoons pure vanilla extract
2/3 cup Greek yogurt
1/6 cup milk
1 2/3 cups cake flour
1 1/3 teaspoons baking powder
1/3 teaspoon baking soda
pinch of salt
1 1/3 pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 12 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, Greek yogurt, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
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