Blueberry Muffins Recipe

Description

This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It's nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you've fetched the paper and let the dog back in, you're ready to settle down for a wonderful, warm, fresh-baked treat. These blueberry muffins are perfect for when you want a sweet treat but don't want to spend a ton of time baking. And they make a great snack on the go for those busy days!

ingredients

• 1 large egg lightly beaten
• 1 cup plain yoghurt
• 1/3 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 2 cups all purpose flour
• 1/2 cup granulated white sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine kosher salt
• 1 1/2 cups fresh or frozen blueberries

Steps

1. Pre heat the oven to 375 degrees F, 190 degree C
2. Position rack in center of the oven
3. Butter or line 12 muffin cups with paper liners
4. In a large bowl whisk together the lightly beaten egg , yoghurt, oil and vanilla extract
5. In another large bowl whisk the flour with the sugar, baking powder, baking soda and salt.Gently stir in the blueberries.
6. With a rubber spatula fold the wet ingredients into the dry ingredients and stir until the ingredients are combined and moistened
7. Evenly fill the muffin cups with the batter ,using two spoons or an ice cream scoop
8. Place in the oven and bake for about 15-20 minutes or until a toothpick inserted in the center of a muffin comes out dry and clean
9. Transfer to a wire rack and let cool for about 10 minutes before removing from pan