Monday, January 29, 2018


adapted from :    Joy of Baking...

Ingredients :

1  large  egg  ~  lighly beaten
1  cup  plain yogurt  ~  full fat or low fat  (240 ml)
1/3  cup  vegetable, canola, safflower 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 cups with paper liners.  Set aside.

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

3.  In another large 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 cups 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 inserted in the center of a muffin just comes out clean.  Oven temperature may vary, adjust accordingly...

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