Blueberry Muffins
These fabulous blueberry muffins are light, fluffy and packed with blueberries. They are loaded with flavour and baked to moist perfection. The oil and plain yoghurt used make the muffin wonderfully moist, soft, tender and bread like.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 egg (lightly beaten)
- 240 ml plain yoghurt (or 1 cup)
- 80 ml vegetable oil (or 1/3 cup)
- 1 teaspoon vanilla extract
- 260 g all-purpose flour (or 2 cups)
- 100 g sugar (or 1/2 cup)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 240 ml fresh or frozen blueberries (or 1 cup. Do not thaw if using frozen blueberries)
Instructions
- 1
Preheat oven to 190 degree C (375 degree F). Place rack in centre of oven.
- 2
Line a 24 muffin cups with paper liners.
- 3
In a medium size bowl: whisk together the WET ingredients namely:the lightly beaten egg, yoghurt, vegetable oil and vanilla extract.
- 4
In a large bowl: whisk together the DRY ingredients namely: flour, sugar,baking powder, baking soda and salt.
- 5
Gently stir in the blueberries.
- 6
With a rubber spatula fold the WET ingredients into the DRY ingredients.
- 7
Stir only until the batter is moistened and JUST combined. This is a thick batter because of the yoghurt.
- 8
With an ice cream scoop, spoon the batter full into the lined muffin cups. Make sure to fill each muffin cup full with batter as these muffins rise very little.
- 9
Place in the oven and bake for about 15 minutes or until a toothpick inserted in the centre comes out clean.
- 10
Transfer muffin pan to a wire rack and cool for about 5 minutes before removing from the pan.