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Blueberry Muffins

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
20 mins
Resting Time
5 mins
Total Time
45 mins
Servings: 12 Muffins
Course: Dessert
Cuisine: German , American

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

    Cup of Yum
  1. Preheat oven to 390°F (200°C).
  2. Wash your blueberries and place in a sieve to let water run off. Or place on a towel to dry them off.
  3. Line a muffin/cupcake pan with cupcake liners or grease them using oil/butter. Set aside.
  4. Meanwhile, measure out your flour, baking powder, and salt. Sift all the ingredients through a sieve to make sure there are no clumps.
  5. Add the brown sugar and blueberries to the flour and mix well. Set aside.
  6. Crack two eggs in a bowl and beat them with a fork. Add the yogurt, water, and oil.
  7. 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.
  8. 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.
  9. Evenly distribute the batter into the lined or oiled muffin pan.
  10. Bake blueberry muffins for 20 minutes until they are golden brown.
  11. Remove from oven and let rest for 5 minutes before removing from the muffin pan.
  12. Serve.