Name: Blueberry muffins
Prep time: 15 min
Cook time: 22 min
Total time: 57 min
Yield: 12 muffins
Ingredients: 250 g all-purpose flour; 140 g granulated sugar; 10 g baking powder; 2 g salt; 2 large eggs; 100 ml neutral vegetable oil; 180 g unsweetened plain yogurt; 60 ml milk; 5 ml vanilla extract; 2 g finely grated lemon zest; 180 g fresh or frozen blueberries

AT YOUR PACE, STEP BY STEP

Let’s get baking

01
Preheat the oven to 190 °C. Line a standard 12-cup muffin pan with paper liners.
02
Mix the flour, sugar, baking powder, and salt in a large bowl. In another bowl, mix the eggs, oil, yogurt, milk, vanilla, and lemon zest.
03
Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no dry flour remains; a few small lumps are fine.
04
Fold in the blueberries with two or three gentle turns. If frozen, add them straight from the freezer without thawing. Divide between the liners, filling them three-quarters full.
05
Bake for 20 to 22 minutes, until golden and a skewer inserted away from the fruit comes out without raw batter. Frozen blueberries may need a few extra minutes.
06
Leave in the pan for 5 minutes, then cool on a rack for 15 minutes. Keep cooled muffins in a closed container in a cool place for up to 2 days, or freeze for up to 1 month.

A little baking wisdom

Overmixing develops the gluten and makes the crumb tough. Use a spatula and stop as soon as the batter comes together.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.

Blueberry muffins

Let’s get baking

A little baking wisdom

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