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Blueberry Yogurt Muffins

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Ingredients

Adjust Servings:
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

Blueberry Yogurt Muffins

  • 35 mins
  • Serves 12
  • Easy

Ingredients

Directions

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Blueberry Yogurt Muffins

blueberry, vanilla, yogurt, muffins, recipe, almond, sprinkle, cooling-rack, delicious, rich, tasty, treats, lovethatbite

are the best thing you can try to get started on baking with kids. It doesn’t require complicated ingredients, very simple and easy to make that don’t intimidate. So, I made some blueberry muffins to brighten up the summer day after my sister asked me to share some muffins recipes. The secret to these muffins is using vanilla yogurt. It makes the muffins extra moist and fluffy on the inside. I was so proud of how these turned out with some sprinkle chopped almond. It tastes amazing and so perfect to refuel on while walking around the park, picnic or even as a gift idea for someone in the hospital.

Note:

  • I used fresh, but you could easily use frozen. If using frozen, don’t thaw the blueberries, just throw them in still frozen with the dry ingredients. This will prevent them from dying your whole batter blue.
  • If you make these muffins without an electric mixer, just make sure that you whisk the eggs and circulate it through the mixture as though it were a whisk.  Remember, a hand-held device takes a little bit longer but it works also just fine.

If you make this or any of my recipes, I’d love to see them! Just take a photo and tag me @lovethatbite on Instagram

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Steps

1
Done

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.

2
Done

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.

3
Done

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

4
Done

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.

Stephanie

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