AuthorSOMYA GUPTAThere are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using amazing ingredients you probably have in stock. this is the very easiest way to make this delicious muffins at home.
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.
In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (battar should be thick and scoopable).
Add the blueberries and fold in battar with very softly.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.
In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt.
With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (battar should be thick and scoopable).
Add the blueberries and fold in battar with very softly.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop.
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
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