Blueberry Muffins
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Blueberry Muffins
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 cup blueberries (fresh or frozen)
- 1 ¾ cups flour
- 3 tsp baking powder
- ⅛ tsp salt
- ½ cup light brown sugar
- 2 large eggs
- ⅔ cups yogurt
- ½ cup water
- 6 tbsp vegetable oil
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 390°F (200°C).
- Wash your blueberries and place in a sieve to let water run off. Or place on a towel to dry them off.
- Line a muffin/cupcake pan with cupcake liners or grease them using oil/butter. Set aside.
- Meanwhile, measure out your flour, baking powder, and salt. Sift all the ingredients through a sieve to make sure there are no clumps.
- Add the brown sugar and blueberries to the flour and mix well. Set aside.
- Crack two eggs in a bowl and beat them with a fork. Add the yogurt, water, and oil.
- Using a small grater, grate off the zest of one lemon and add it to the other wet ingredients. Add vanilla and mix the wet ingredients well.
- Make a well in the bowl with the dry ingredients. Pour the wet mixture into the well and mix until just combined. DON'T over mix.
- Evenly distribute the batter into the lined or oiled muffin pan.
- Bake blueberry muffins for 20 minutes until they are golden brown.
- Remove from oven and let rest for 5 minutes before removing from the muffin pan.
- Serve.
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