Don’t have a little treat ready for breakfast and short on time to prepare it? Then I recommend these Super Soft Muffins with Low-Fat Blueberry Yogurt, quick and delicious.

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 16 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

3 eggs
3/4 cups sugar
1/2 cup sunflower oil
1/2 cup low-fat yogurt (blueberry flavor)
2 cups all-purpose flour
1 packet vanillin (0.4g)
1 packet baking powder (16g)

Preparation

In a bowl, beat the eggs with the oil, then add the yogurt and continue to mix with a whisk.
Now pour in the sugar and mix the ingredients well, still beating with a whisk.
No need to beat for a long time, just until you achieve a smooth, lump-free mixture.
In another bowl, mix the flour, vanillin, and baking powder.
Now sift the flour and add it to the egg mixture. Beat well with a whisk, trying to incorporate air; the mixture should be slightly frothy and smooth.
Place the muffin cups on the baking sheet, filling them about halfway. If you use muffin cups measuring approximately 1.4 inches (height) and 2.6 inches in diameter, you’ll get 16-17. I got 12 because I used different-sized muffin cups.
Bake at 356°F for about 20 minutes, on the second rack from the bottom of the oven.
And bon appétit!