Blueberry Muffins
Blueberry Muffins
Ingredients
240 ml plain yogurt
1 large egg, lightly beaten
60 ml canola or corn oil
1/2 teaspoon pure vanilla extract
260 grams all-purpose flour
100 grams granulated white sugar
1teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100 grams blueberry can
Method
Preheat oven to 190 degrees C. Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rackand let cool for about 5 minutes before removing from pan. On the top you can pour the blueberry syrup.
240 ml plain yogurt
1 large egg, lightly beaten
60 ml canola or corn oil
1/2 teaspoon pure vanilla extract
260 grams all-purpose flour
100 grams granulated white sugar
1teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100 grams blueberry can
Method
Preheat oven to 190 degrees C. Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
