Yogurt and Blueberry Muffins, are small cakes with a consistency similar to plumcake and can be prepared with bananas, strawberries, almonds, sweet and savory where they are called cornbread muffins. The first versions of muffins dating back to around 1700 in England were less noble, the family baker prepared them with leftovers from the day-old bread along with cookies and mashed potatoes for the servants, they were then fried to get light and fluffy muffins, discovered by the masters of the time, thus becoming the preferred food for tea time. Currently, there are various types of muffins, the English one which is distinguished from the American one by the leavening, as the former is prepared with brewer’s yeast, while the latter with baking powder. Additionally, there are typical American corn muffins with the taste of sweet corn and are spread with butter or stewed with chili.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups flour
- 1/3 cup sugar
- 1 pinch salt
- 2 1/2 tsp baking powder
- 1 egg
- 3 1/2 tbsp rice oil
- 3/4 cup plain yogurt
- 1 cup blueberries
- 1 lemon (zest)
Tools
- 2 Bowls
- 1 Whisk
- 12 Cupcake liners
- 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. Mix with the whisk.
Combine the liquid mixture with the dry one.
Add the blueberries and mix quickly with a spatula.
Distribute into the cupcake liners.
Bake in a preheated static oven at 350°F for 15-20 minutes.
Remove from oven and let cool.
Tips
You can also use fruit-flavored yogurt.
They keep for 4 days in a cake container.
They can also be frozen once cooked.
They can also be frozen once cooked.
They can also be frozen once cooked.
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