Yogurt and Blueberry Muffins

Name: Yogurt and Blueberry Muffins
Total time: 3600 s
Yield: 12 muffins
Cuisine: American
Ingredients: 1 cup fresh blueberries (about 125 grams); 2 eggs; 2 containers plain low-fat yogurt; 3/4 cup brown sugar (about 150 grams); 2 cups all-purpose flour (about 250 grams); 1/2 cup vegetable oil (about 100 ml); 1/2 packet baking powder

Marilena076 @cook_Sissy76

Settimo Torinese

Yogurt and Blueberry Muffins

Marilena076 @cook_Sissy76

Saved

Ingredients

1 hour

12 muffins

1 cupfresh blueberries (about 125 grams)
2eggs
2 containersplain low-fat yogurt
3/4 cupbrown sugar (about 150 grams)
2 cupsall-purpose flour (about 250 grams)
1/2 cupvegetable oil (about 100 ml)
1/2 packetbaking powder

Saved

Steps

1 hour

1

In a bowl, combine the eggs, sugar, and yogurt containers. Mix well with a hand whisk, then add the oil and continue mixing. Finally, add the flour and baking powder.
2

Wash and dry the blueberries, then coat them with half a tablespoon of flour. Add them to the mixture and stir gently without breaking them.
3

Place muffin liners on a baking tray and fill each with two tablespoons of the mixture. Bake in a preheated oven at 350°F (180°C) for 25 to 30 minutes. Check doneness with a toothpick.