简易蓝莓酸奶马芬 （中英食谱）

(recipe adapted from 孟老师的100道小蛋糕）

2 whole eggs ( I used 60g ones)  
Caster sugar 100g (I reduced to 80g) 
Salad oil 120g (I used 90g sunflower oil) 
Milk 70g (I used 75g of whipping cream containing 38% dairy fat) 
Plain yogurt 160g (I used Greek yogurt) 
Low-gluten flour 200g (I used top flour, can be replaced with cake flour) 
2 teaspoon baking powder 
1/4 teaspoon baking soda 
Dried Blueberry 100g (I used a punnet of fresh blueberries 125g)

食料：

全蛋2个 (我用60g的）

细砂糖 100g （我用80g）

沙拉油 120g （我用90g 葵花籽油) 

牛奶 70g (我用75g 含有38%乳脂的奶油）

原味酸奶 160g （我用希腊式酸奶）

低筋面粉 200g 

泡打粉 2小勺

小苏打粉 1/4小勺

蓝莓干 100g （我用一盒新鲜蓝莓 125g）

Methods 做法（液体拌合法）：

1. Using a hand whisk, mix the eggs and sugar well together, followed by oil, mixed well. 

1。全蛋加细砂糖用打蛋器搅匀，再加入沙拉油搅拌均匀。

2. Mix in the milk before adding in yogurt and whisk till well combined.

2。分别加入牛奶及酸奶，继续搅成均匀的液体状。

3. Sift in the low-gluten flour, baking powder and baking soda. Use a silicon spatula, gently fold it into the mixture until no trace of flour.  

3。低筋面粉、泡打粉及小苏打粉一起过筛，再加入做法2中，改用橡皮刮刀以不规则方向轻轻搅拌呈均匀的面糊。

4. Add in the blueberries and mix well with the spatula. 

4。加入蓝莓干，用橡皮刮刀轻轻拌匀。

5. Spoon the batter into cupcake liner and fill up about 70% full.    

5。用汤匙将面糊舀入纸模内约七分满。

6. Preheat the oven 190 ℃ top heat, 180℃ bottom and bake for about 25-30 minutes. (For my brandt oven, I used the traditional function, preheat 180℃ and bake for 25 minutes.) 

6。烤箱预热后，以上火190℃、下火180℃烘烤约25-30分钟左右。（我的烤箱预热180℃上下火，烘烤25分钟）