3 Videos | Photo: Blueberry Muffins Recipe
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
Directions
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
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By asantana_5092787
New York, NY
on June 04, 2013
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It seemed that every good reviewer modified the recipe in some way. I did not and they came out OK. Probably because I used non-fat yogurt, Would probably make them again.
By ritaccoj_4239839
waccabuc, NY
on May 19, 2013
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These were delicious! Soft, sweet. I used large fresh blueberries. The only thing I would add next time is almond flavoring and lemon zest to give it more flavor. The consistency was perfect! I would make again.
By stownes60
on February 22, 2013
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I loved how simple and good this recipe was. I did change just a few things. I used Greek low fat blueberry yogurt in place of regular plain yogurt and I substituted 1/2 cup melted olive oil based margarine instead of the vegetable oil. They turned out so moist and good that we were really pleased. Thank you so much for this time saver!!
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