Friday, April 27, 2012

Blueberry Muffin


  1. 1 cup plain yogurt
  2. 1 large egg, lightly beaten
  3. 1/4 cup (60 ml) canola or corn oil
  4. 1/2 teaspoon pure vanilla extract
  5. 2 cups (240 grams) all-purpose flour
  6. 3/4 cup (150 grams) granulated white sugar
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1 and 1/4 cups (190 gm) fresh blueberries


  • Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
  • In a 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.
  • In another large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
  • Take 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
  • 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 rack and let cool for about 5 minutes before removing from pan.

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