Blueberry Yogurt Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 240 g flour
- 1 tablespoon baking powder
- 0.5 teaspoon ½ salt
- 90 g suar, brown
- 80 g butter, melted / mararine
- 200 ml yogurt
- 125 ml milk
- 110 g blueberries, frozen or from d. Drained lass
- 1 teaspoon vanilla extract or half a pod
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Mix 1:
- Beat butter and sugar until frothy, add egg and vanilla and mix well.
- Mix 2:
- Sieve flour, baking powder and salt into a separate bowl.
- Mix 3:
- Mix the milk and yoghurt briefly with the hand mixer.
- Flour blueberries in a small bowl.
- Add mixes 2 and 3 to mix 1 alternately in small steps (2-3). Stir everything until everything is moistened. Finally fold in the blueberries until the fruits are evenly distributed in the batter.
- Fill 2/3 of the batter into the mold.
- Baking time 20 min., Temperature 180 ° C
- Sufficient for 12 muffins
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