Delicious and easy-to-make blueberry muffins, with yogurt, fresh blueberries, and lemon zest. The preparation is simple and quick, just combine the liquid ingredients with the dry ones and mix with a hand whisk… after a few minutes of baking, the muffins will be ready, light and fluffy, perfect at any time of the day!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 218.53 (Kcal)
- Carbohydrates 35.43 (g) of which sugars 17.85 (g)
- Proteins 3.99 (g)
- Fat 7.85 (g) of which saturated 1.55 (g)of which unsaturated 5.91 (g)
- Fibers 0.96 (g)
- Sodium 57.88 (mg)
Indicative values for a portion of 70 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
- 1 cup cup blueberries
- 1 2/3 cups cups all-purpose flour
- 1 egg (medium)
- 2/3 cup cup sugar
- 1/3 cup cup milk
- 1/3 cup cup yogurt (plain, lemon, or vanilla)
- 1/4 cup cup vegetable oil
- 2 tsp tsp baking powder
- lemon zest
- 1 pinch salt
Tools
- Muffin tin
- Muffin liners for muffins
- 2 Bowls
- Hand whisk
Preparation
Wash the blueberries and gently dry them with paper towels.
In a bowl, mix the flour, baking powder, sugar, grated lemon zest, and a pinch of salt.
In another bowl, pour the milk, yogurt, and vegetable oil. Add the egg and blend everything with a hand whisk.
Combine the liquid ingredients with the dry ingredients, mixing with the whisk until obtaining a homogeneous mixture (do not overmix the batter).
Now add the blueberries, saving a handful for later. Distribute them gently with a spatula.
Fill the paper liners with the batter, without reaching the top. With these quantities, you should get 8-10 muffins, depending on the size.
Place the liners in the muffin tin and distribute the remaining blueberries.
Put the tin in a static oven at 356°F (or convection at 338°F) and bake for about 20 minutes. Always check with a toothpick that the muffins are cooked inside, as times depend on the oven and the size of the molds.
Once done, remove from the oven, take the muffins out of the tin, and let them cool on a rack.
The blueberry muffins are ready, super soft and delicious, perfect for any break of the day.
Tips and Notes
If you do not consume them immediately, store the muffins in a cool place or in the refrigerator.
You can replace the oil with melted butter (60 g).
I recommend using fresh blueberries, but if you can’t find them, you can substitute with frozen ones.
You can use the same batter to make muffins with chocolate chips or nuts.
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