Blueberry Yogurt Muffins
Course: baking, cake, snacksDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutesIngredients
2 egg
100 g sugar
a pinch of salt
1 tsp vanilla extract
50 ml vegetable oil
75 ml vanilla yoghurt
100 g flour
40 g cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
40 g almond flour
125 g blueberry
25 g chopped almonds
1 Tbsp powdered sugar (optional)
Steps
- Preheat oven to180°C. Grease muffin cups or line with muffin liners. In a large bowl, beat the eggs, sugar, salt, vanilla extract with an electric mixer on medium-high speed for about 3-4 mins until pale and creamy.
- Add vegetable oil, vanilla yogurt and mix on low-medium speed just until the liquid come together. Sift the flour, cornstarch, baking powder and baking soda into the mixture. Mix until well combined and there are no lumps.
- Add the almond flour and blueberry to the mixture, Using a spatula to fold in the blueberries making sure not to burst them. Using a large ice cream scoop, scoop even amounts in your prepared pan. Sprinkle the chopped almond over the muffins
- Bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean.
Once baked, let the muffins cool completely onto cooling-rack. Sprinkle with some powdered sugar as desired.
