Baking
🌍 Public
Blueberry Yogurt Muffins – made by Leonie
Moist muffins with fresh blueberries and plain yogurt – quick to make and wonderfully light. An uncomplicated recipe for a whole muffin tin.
Source / link: Bildrezept – made by Leonie
Step by step through the recipe
Ingredients
Makes:
12 pieces
Amounts adjust automatically.
| 250 g | Flour |
| 80 g | Sugar |
| 1 Prise | Salt |
| 2 TL | Baking powder |
| 1 EL | Flour (for the berries) |
| 200 g | Fresh blueberries |
| 100 ml | Neutral oil |
| 2 | Eggs |
| 200 ml | Plain yogurt |
| ½ TL | Vanilla extract |
| 2 EL | Lemon juice |
Preparation
- 1 Preheat the oven to 180 °C (350 °F) top/bottom heat. Prepare the muffin liners (line a baking sheet with paper liners or grease a muffin tin).
- 2 Wash the blueberries, drain them well and mix with 1 tbsp of flour.
- 3 Stir the dry ingredients (flour, sugar, salt, baking powder) together in a bowl.
- 4 Stir the liquid ingredients (oil, eggs, plain yogurt, vanilla extract, lemon juice) together in a separate bowl.
- 5 Add the liquid ingredients to the dry ingredients – stir only briefly until no flour is visible.
- 6 Carefully fold in the blueberries.
- 7 Fill the batter into the liners (each about ¾ full) and bake in the preheated oven for 20–25 minutes.
- 8 Take the muffins out of the oven, let them cool briefly in the tin and then let them cool completely on a wire rack.
Notes & tips
Baking tip: After baking, dust the cooled muffins with powdered sugar. Variation: Instead of fresh blueberries, frozen blueberries can be used – do not thaw them, but fold them in frozen and extend the baking time by about 5 minutes. The 1 tbsp of flour for the berries prevents the berries from sinking in the batter.
Nutrition
estimated per piece- Calories
- 228 kcal
- Protein
- 4 g
- Fat
- 10 g
- Carbs
- 26 g
– = ingredient not in nutrition database (estimate incomplete)
