Yogurt and blueberry muffins are perfect for an energizing breakfast or a delicious snack. Thanks to the addition of yogurt, the muffins turn out soft and just moist enough, while the blueberries provide a unique burst of flavor. Not only are they delicious, but the preparation is also easy and quick, truly suitable for everyone. Ready to get to work? Have fun and… enjoy! Don’t forget to share your muffins with us 🧁. Below, let’s see together what you need to make them:
More muffin recipes:
- Difficulty: Facile
- Cost: Economico
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Forno
Ingredients
- 3 eggs
- 1/2 cup yogurt (plain)
- 3.4 fl oz vegetable oil
- 2 cups all-purpose flour
- 3/4 + 1 cup (plus 1 tbsp) granulated sugar
- 2 tsp baking powder
- a pinch of salt
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1/2 cup fresh blueberries (or frozen)
Steps
Beat the eggs with the sugar and a pinch of salt. Add the oil and continue mixing with a spoon or spatula.
Also incorporate the yogurt and the grated zests of lemon and orange. Then add the sifted flour with the baking powder and mix well. There’s no need to overwork the batter.
Lightly flour the blueberries and gently fold them into the batter with a spatula, distributing them evenly.
Preheat the oven to 356°F (conventional/no fan). Line a muffin tin with paper liners. Fill each liner about 2/3 with batter and sprinkle the surface with a little granulated sugar.
Bake for about 20-25 minutes, until golden. Always perform the skewer test: it should come out dry and clean.
Remove from the oven and let cool completely. The yogurt and blueberry muffins are ready to enjoy!
Bon appétit and.. see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
