As of: March 25, 2024, 4:38 p.m
By: Clara Kistner
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Juicy mini cakes with natural yogurt and sweet and sour blueberries make for a particularly light cake treat - perfect for spring.
Whether in the form of juicy chocolate muffins or aromatic apple and cinnamon muffins, various classic cakes can be baked wonderfully in mini format.
This means the little cakes stay fresh and juicy for a particularly long time and still don't have to lose anything in terms of taste.
And if you don't have a muffin tray or paper cases in your baking drawer, muffins can be easily baked at home without any special accessories.
Baking with blueberries: cakes, muffins, etc.
In addition to classic cherry muffins, fruity muffins can also be baked from fresh blueberries.
Whether natural, covered with buttery sprinkles or in the form of mini cheesecakes - the delicious berries give the little cakes a delicate aroma and a particularly juicy consistency.
For a light cake treat in spring, we recommend fruity blueberry muffins with natural yogurt.
(Symbolic image) © Cavan Images/Imago
But even with a large piece of blueberry crumble cake you should be able to convince just about every cake lover.
The sweet and sour berries harmonize wonderfully with sweet cake batters and give buttery pastries a special kick of freshness and a nice splash of color.
Ingredients for the light blueberry muffins with yogurt
For twelve muffins you need:
250 g
Wheat flour (Type 405)
100g sugar
250g blueberries
150 g natural yogurt
75 g butter (soft)
2 eggs (M)
1 packet of vanilla sugar
2 teaspoons of baking soda
pinch of salt
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It's that easy to bake these fruity mini cakes
While the oven is preheating to 180 degrees top and bottom heat (alternatively 160 degrees fan oven), line your muffin tin with paper cases.
To make the dough, first beat the sugar and vanilla sugar together with the butter in a large mixing bowl until creamy.
Gradually stir in both eggs and the yoghurt.
In a separate bowl, mix the flour with the baking powder and a pinch of salt and then add it to the large mixing bowl.
Stir everything until smooth until you have a lump-free muffin batter.
Now wash and dry your blueberries and carefully fold two thirds of the berries into the batter.
Distribute the dough as evenly as possible among the twelve muffin cups and press the remaining fruit into the top of the dough so that they are clearly visible.
The muffins are now baked in the preheated oven until golden brown for about 25 minutes.
Remove and let cool or enjoy warm.
Optionally dust with a little powdered sugar.
Bon appetit!
For a sweet and sour flavor, you can also add some freshly squeezed lemon juice and a little zest to the muffin batter.
In addition, a thin lemon icing on the cooled blueberry muffins tastes simply delicious.