Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

I know Sundays are perfect for pancakes and late brunch, but on this particularly dark and rainy summer day in Toronto, I couldn’t help but think about doing some good-mood-afternoon-baking for tomorrow. Just thinking about making my Monday morning better with a fresh blueberry muffin and coffee :)

This recipe is perfect for you, if you find that muffins always have too much sugar in taste, get dry and hard very fast, if you have some yogurt left in the fridge that no one wants to eat, if you’re looking for fresh, moist, balanced taste, then you definitely have to try and bake these Blueberry Yogurt Muffins or Blueberry Chocolate Chip Yogurt Muffins. Moreover it is fast to prepare and bake, recipe can be easily adjusted and baking it works as a best mood booster!

Ingredients (recipe for 14 muffins):

  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 tsp grated lemon and/or orange zest
  • 280 g plain yogurt (I used 2%)
  • 1 large egg
  • 56 g or 4 tbsp butter, soften but not melted
  • 1 cup fresh blueberries
  • Chocolate chips (optional)

Preheat oven to 180C/375F. Combine flour, salt, baking powder and sugar and mix well. As usual I’m using brown sugar but feel free to substitute with white sugar. Set aside.

In another bowl whisk an egg, add soften butter, vanilla extract and grated zest. You can use a mixer or easily combine everything in a bowl and whisk well until blended. Measure 280 g of yogurt.

Start combining your ingredients together – first add 1/3 of flour mixture, then 1/2 of yogurt, then egg and butter, then flour mixture again, then the rest of yogurt and finish with flour.

Add fresh blueberries.

If you want your muffins to have more berries than batter like I do, then add half a cup more berries.

If you’re using frozen berries, you should keep it frozen until last-minute and combine it quickly but carefully with batter and put it straight in the oven.

I halved the batter and added 3 tbsp of dark chocolate chip in the second half. I find that adding dark chocolate to your pastry makes more sense than adding extra sugar if you are on a healthy diet. And chocolate tastes much better than raw sugar :)

Split your batter evenly in muffin baking pan using paper cups or baking oil spray. I use cups because it’s easier to pick-it up and eat on the go, and you don’t have to clean the pan after baking. Sprinkle muffins with some sugar if you wish.

Bake for 25 min and cool. You can put muffins in a plastic container or simply cover it with another plate or plastic so the edges won’t get hard and store in the fridge for 3-4 days. But usually they magically disappear the next day, because they are just too delicious! The taste is light and soft, perfect to start the day and complement your morning cup of coffee!

Enjoy and have a good weekend! :)

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