Blueberry and yogurt muffins
Blueberry and yogurt muffins are a delicious and quick snack for in between meals. The moist muffins are not only easy to prepare, but are also particularly light thanks to the yogurt. Whether for breakfast, as an afternoon snack or as a sweet finish to a meal - blueberry muffins are always a good choice.
Preparation time 10 minutes
Cooking time 20 minutes
Ingredients
Ingredients for 12 muffins
- 250 g flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 120 g sugar
- 1 sachet vanilla sugar
- 2 eggs
- 80 ml vegetable oil
- 250 g natural yoghurt
- 200 g blueberries (fresh or frozen)
- 1 tbsp flour (for turning the blueberries)
Preparation
- Preheat the oven to 180 °C top/bottom heat and line a muffin tray with paper cases.
- Mix the flour, baking powder, baking soda and salt in a bowl.
- Mix the sugar, vanilla sugar, eggs, oil and yogurt well in a separate bowl.
- Add the dry ingredients to the wet ingredients and mix briefly to form a smooth batter.
- Mix the blueberries with 1 tablespoon of flour and carefully fold into the batter.
- Divide the batter evenly between the muffin tins.
- Bake the muffins in the preheated oven for approx. 20 minutes until golden brown.
- Remove the muffins from the oven and leave to cool on a cooling rack.
