Blueberry and Yogurt Muffins, an incredibly easy and delicious recipe, just like apple muffins, but in this blueberry version, there’s no butter as I used sunflower oil for a lighter option. These are delightful treats perfect for breakfast or a tasty afternoon snack!
Muffins are loved by everyone, whether they are chocolate, lemon, or fruit, they are irresistible and delicious.
For perfect muffins, you need to follow some simple but essential steps.
Separate the dry ingredients from the wet ones in two bowls, add the wet ingredients to the dry ones, mix them quickly and briefly, and bake at a temperature not exceeding 390°F for a maximum of 22 minutes.
Your muffins will be perfect, soft, and with the classic dome that everyone will envy. 🤣
Now, let’s head to the kitchen and make our blueberry and yogurt muffins.
See you soon, SUSY
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 190.06 (Kcal)
- Carbohydrates 30.91 (g) of which sugars 15.58 (g)
- Proteins 4.32 (g)
- Fat 6.39 (g) of which saturated 0.95 (g)of which unsaturated 4.80 (g)
- Fibers 0.73 (g)
- Sodium 16.98 (mg)
Indicative values for a portion of 67 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Blueberry and Yogurt Muffins
With these quantities, you will get 12 Muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 cup blueberries
- 3/4 cup low-fat milk (or oat, coconut)
- 1/4 cup sunflower oil
- 1/3 cup plain yogurt
- 2 eggs (medium size)
- Half lemon zest (grated)
You will need
- Muffin Tin
- 12 Cupcake Liners
- 2 Bowls
- Spatula
How to make Blueberry and Yogurt Muffins
Preheat the oven to 375°F.
In a bowl, combine the flour, sugar, baking powder, and blueberries. Set aside a few blueberries for decorating the top of the muffins. Use the spatula to mix the ingredients together.
In a smaller bowl, mix the milk, sunflower oil, yogurt, eggs, and half the grated lemon zest. Whisk with a fork to combine everything.
Now pour the liquid mixture into the bowl of dry ingredients and combine using the spatula. The batter is ready when all the flour is incorporated, but this step should be quick to ensure soft and perfect muffins. Place the cupcake liners in the muffin tin and fill them with the batter.
Bake in a preheated oven at 375°F for about 20 minutes. They are ready when the surface is golden brown and a toothpick inserted comes out dry. Avoid overbaking, or the muffins will become dry and less soft.Once baking is complete, turn off the oven, slightly open the door, and let the muffins cool inside for a couple of minutes, then remove them.
Great, our blueberry and yogurt muffins are ready, now let’s taste them 😻
Storage
You can store the muffins in an airtight container or freeze them for up to a couple of months in plastic food bags in the freezer.
