Yogurt and blueberry muffins are small treats with a texture similar to a plumcake and can be made with bananas, strawberries, almonds, both sweet and savory, known as cornbread muffins. The first versions of muffins dating back to around 1700 in England were less noble, the family baker prepared them with leftover bread from the previous day along with cookies and mashed potatoes for the servants, they were then fried to make light and fluffy muffins, discovered by the masters of the time, thus becoming the preferred food for tea time. Nowadays, there are various types of muffins, the English one which differs from the American for its leavening, as the former is prepared with yeast, while the latter with baking powder. Additionally, there are typical American corn muffins with a sweet corn flavor, usually spread with butter or stewed with chili.

Difficulty: Very Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 12 Pieces
Cooking methods: Oven
Cuisine: Italian

Ingredients

1 3/4 cups flour
1/3 cup sugar
1 pinch salt
1 tbsp baking powder
1 egg
3 1/2 tbsp rice oil
1 cup plain yogurt
1 cup blueberries
1 lemon (grated zest)

Tools

2 Bowls
1 Whisk
12 Muffin Cups
1 Muffin Pan
1 Spatula

Steps

In a bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Mix with a whisk.
In another bowl, pour in the oil, yogurt, egg, and lemon zest. Stir with the whisk.
Combine the liquid mixture with the dry one.
Add the blueberries and quickly mix with a spatula.
Distribute into muffin cups.
Bake in a preheated static oven at 350°F for 15-20 minutes.
Remove from the oven and let cool.