BLUEBERRY MUFFINS...

BLUEBERRY MUFFINS

adapted from :    Joy of Baking

Makes :   12 muffins

Ingredients :

1  large  egg, lightly beaten

1  cup  plain yogurt  (full fat or low fat)  (240 ml)

1/3  cup  vegetable, canola, sunflower or corn oil  (80 ml)

1  tsp  pure vanilla extract

2  cups  all-purpose flour  (260 gm)

1/2  cup  granulated white sugar  (100 gm)

1 1/4  tsp  baking powder

1/2  tsp  baking soda

1/4  tsp  salt

1 - 1 1/2  cups  fresh or frozen blueberries  (if using frozen blueberries,do not thaw before adding them to the batter)  (240 - 360 gm)

Directions :

1.  Preheat oven to 375'F/190'C.  Position rack in center of oven.  Butter or line 12 muffin tins with paper liners.

2.  In a large bowl, whisk together the lightly beaten egg, yogurt, oil and vanilla extract.

3.  In another bowl, whisk the flour with the sugar, baking powder, baking soda and salt.  Gently stir in the blueberries.  With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened.  (The batter will be thick).

4.  Evenly fill the muffin tins with the batter, using two spoons or an ice cream scoop.  Place in the oven and bake for about 15-20 minutes or until a toothpick/skewer inserted in the center of a muffin just comes out clean.  Transfer to a wire rack and let cool for about 10 minutes before removing from pan...