Blueberry Muffins
Blueberry Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 248
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 46
- Dietary Fiber
- 2
- Sugar
- 20
- Protein
- 4
- Cholesterol
- 16
- Sodium
- 248
- Total: 50 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins
Directions
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
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lizschurger
Delicious and easy!! This recipe yields about 15 muffins for me. Also, I like to sprinkle turbinado sugar on top of each muffin before they go in the oven.
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