Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 1/2 ounces cake flour; 1 teaspoon baking soda; 2 teaspoons baking powder; Heavy pinch salt; 1 cup sugar; 1/2 cup vegetable oil; 1 egg; 1 cup yogurt; 1 1/2 cups fresh blueberries; Vegetable spray, for the muffin tins

Servings: persons

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

1
Preheat oven to 380 degrees F.
2
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
3
In another large bowl, whisk together the sugar, oil, egg and yogurt.
4
Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries.
5
Stir mixture for a count of 10.
6
Add 1 cup blueberries to mixture and stir 3 more times.
7
Reserve the 1/2 cup of blueberries.
8
Using a #20 ice cream scoop, add the mixture to greased muffin pans.
9
Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly.
10
Place into the oven and increase the temperature to 400 degrees.
11
Bake for 20 to 25 minutes, rotating pan halfway through.
12
Remove from oven and turn out, upside down on tea towel to cool completely.
13
Serve immediately or store in airtight container for 2 to 3 days.

886

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 1/2 ounces cake flour, 1 teaspoon baking soda, 2 teaspoons baking powder, Heavy pinch salt, and more.

Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins

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