Name: Blueberry Yogurt Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1 cup all-purpose flour -; 6 tablespoons sugar -; 1/4 teaspoon salt -; 1/4 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1 large egg -; 1/2 cup vanilla yogurt -; 3 tablespoons canola oil -; 2 tablespoons 2% milk -; 1/2 cup fresh or frozen blueberries -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Yogurt Muffins

1. 1 cup all-purpose flour -

2. 6 tablespoons sugar -

3. 1/4 teaspoon salt -

4. 1/4 teaspoon baking powder -

5. 1/4 teaspoon baking soda -

6. 1 large egg -

7. 1/2 cup vanilla yogurt -

8. 3 tablespoons canola oil -

9. 2 tablespoons 2% milk -

10. 1/2 cup fresh or frozen blueberries -

How to cook deliciously - Blueberry Yogurt Muffins

1. Stage

Preheat the oven to 350°F. In a small bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Editor's Tip: Using a whisk to combine the dry ingredients helps prevent floury lumps in the muffin batter.

2. Stage

In a separate bowl, whisk together the egg, yogurt, oil and milk. Editor's Tip: Give this mixture a healthy whisking so it's smooth and well-combined.

3. Stage

Stir the egg mixture into the flour mixture just until moistened.

4. Stage

Fold in the blueberries. Editor's Tip: Once you combine the wet and dry ingredients, be gentle and light with your mixing. Overmixing at this point can overdevelop the gluten strands in the flour, creating a dense and chewy muffin. On that note, be gentle when you fold in the berries too.

5. Stage

Fill greased or paper-lined muffin cups three-fourths full. Bake in the preheated oven for 20 to 22 minutes or until a toothpick inserted in the center of each muffin comes out clean. Let cool for five minutes before removing the muffins from the pan to a wire rack. Serve warm.