Very Blueberry Muffins Recipe

Name: Very Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup plain yogurt; 1 teaspoon baking soda; 1 egg; 1/2 cup vegetable oil; 1/2 cup sugar; 1 teaspoon vanilla; 1 cup blueberries (fresh of frozen)

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 teaspoon baking soda
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh of frozen)

1
Preheat oven to 350u00b0F.
2
Sift together flour, baking powder and salt.
3
In seperate bowl, combine the yogurt with the soda; set the mixture aside.
4
Beat the egg in a third bowl, then add the oil,sugar and vanilla, and stir to combine.
5
Add the flour mixture and the yogurt mixture alternately to the egg mixture.
6
Gently fold in the blueberries.
7
Pour into greased muffin tins and bake for 25 to 30 minutes.

679

kcal

Calories

Fat

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: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 cup plain yogurt, and more.

Yes, Very 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.

Very Blueberry Muffins

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