Another Breakfast Muffin In The List–Blueberry Yoghurt Muffins (炼乳酸奶蓝梅小松饼)



Blueberries are in season now and supermarket are selling it rather cheap. I bought 3 small boxes for about SGD6.00 and I do believe it is a bargain. For blueberries, I usually used it to prepare blueberries muffins or blueberries pies.


I have been preparing blueberries muffins whenever I bought these cute little berries, however, I have never really issue a post on this common muffin.


I have decided to issue the post with some major modifications to the normal recipe that I used. In order to moisten the muffins, I have used condensed milk and yoghurt. With these two diary products, the muffins are moist and come with a fine texture.


I have used blueberry yoghurt in the bake but that is not necessary. Plain yoghurt will do.


The original muffins is not sweet enough for a sweet tooth like me.. Therefore I have adjusted to include minimum amount of castor sugar in the recipe. That amount of sugar is optional if you believe you don’t have the sweet tooth. In the event if it is not sweet, you can just drizzle your muffins with some honey or condensed milk like what I did.



Servings: Prepare about 6-8 muffins (depends on size of the muffin cups)


  • 145 grams of blueberry yoghurt or plain yoghurt
  • 150 grams of butter, melted
  • 200 grams of self raising flour
  • 170 grams of condensed milk
  • 30 grams of castor sugar (optional)
  • 150 grams of blueberries
  • 2 eggs



  • Pre-heat the oven to 180 degree Celsius and get ready 6-8 muffin paper cups.


  • Put all the wet ingredients (melted butter, condensed milk, yoghurt and eggs) in a bowl, stir until well combined. Sift the flour and add the sugar in another bowl. Make a well in the centre of the bowl. Add the liquid ingredients followed by the blueberries. Stir using a tablespoon until well mixed. A bit of lump is acceptable in muffin preparation.


  • Transfer the batter to the muffin cups. Heat in the pre-heated oven of 180 degree Celsius for 25 to 30 minutes or until a skewer inserted in the centre of the muffins come out clean.



Not a very difficult bake at all. Remember if you do not like it sweet you can omit the optional sugar stated.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


17 thoughts on “Another Breakfast Muffin In The List–Blueberry Yoghurt Muffins (炼乳酸奶蓝梅小松饼)

  1. May I know what can I use to substitute the condense milk you used in the blueberry muffins? I am lactose intolerance. Thank you. (To replace butter I always use margarine but not sure about condense milk.)

  2. Pingback: RECIPE INDEX ( Updated on 21 July 2014) | GUAI SHU SHU

  3. May I know how to have golden crust top like your muffins? I have baked mine for 20 mins as my muffin cups are smaller. (Ard 11 muffins).

  4. Pingback: RECIPE INDEX ( Updated on 16 AUGUST 2014) | GUAI SHU SHU

  5. Hi, why my muffin come out with flat top?I fill up the batter 3/4 of the muffin cup. Is it because my oven heat not evenly?

  6. Pingback: RECIPE INDEX ( Updated on 13 March 2015) | GUAI SHU SHU

  7. Hi Kenneth

    Can I use steaming method for your blue berry yogurt muffin or the other muffins too, If can also about 30 minutes?

    • When freshly baked, muffin shall not be sticky. If sticky means it is like underbaked or your oven heat circulation problem. You can use top heat at the last stage to dry up the top.

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