Recipe: Blueberry Maple Syrup Yogurt Muffin Cake

Home Cooking Recipe: Blueberry Maple Syrup Yogurt Muffin Cake


I like to do Muffin because I only need a basin to save 233,333. I changed my friend's blueberry muffin from Nakajima. Unlike the blueberry muffin of PH Master, it is quite tempting. The teacher of Nakajima generally has a light taste. No egg added, it is still a soft and soft taste, bite down soft and tender, I prefer this taste of Muffin, not swearing, I hope you also like this muffin is [wet] taste, not [ Not cooked] Please note that begging the small heads to see clearly and do it again, like [thick and faint] is not suitable for this recipe, you can search for other recipes in the kitchen. 1 teaspoon = 5ml measuring spoon 1 tablespoon = 15ml measuring spoon [Maple syrup] No honey can be used instead of [buking powder] I use RUMFORD's aluminum-free baking powder recipe to make about 4 medium-sized muffins. Shirakawa's muffin series:



  1. B type materials (original yogurt, whipped cream, white sugar, maple syrup, corn oil) are poured into the cooking pot and stirred evenly until the sugar melts.

  2. Class A materials (low-gluten flour, baking powder) are added to the cooking pot and stirred evenly with a spatula.

  3. Put a small amount of batter in the paper cup and put some washed blueberries. Continue to fill the remaining batter into a paper cup and place the blueberry.

  4. The oven is preheated to 180 degrees, the middle layer, fired up and down, baked for 20-25 minutes.


After the release, the middle is originally soft, can be used in the oven for a period of time, need to wait for the cold to eat, the next day want to eat hot and then heat. It’s not that it’s not cooked. It’s not wet. It’s not cooked. It’s not wet. It’s not cooked. It’s wet! The important thing to say three times!

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