12 A half-ounce of cake flour
one tablespoon of baking soda
Baking powder, two tablespoons
large pinch of salt
One sugar cup
50 ml of vegetable oil
1 egg
Yogurt, one cup
Fresh blueberries, 1 1/2 cups
spray with vegetable oil for the muffin tins


1) Set oven to 380 degrees Fahrenheit.
2) Combine the flour, salt, baking soda, and baking powder in a large basin and set aside.
3) Combine the sugar, oil, egg, and yogurt in a separate big bowl.
4) Combine the blueberries with the dry ingredients, reserving 1 tablespoon of the dry ingredients.
5) Stir the mixture for 10 counts.
6) Stir the mixture three more times before adding 1 cup of blueberries.
7) Set aside the first half cup of blueberries.

8) Spoon the mixture into muffin tins that have been buttered using a #20 ice cream scoop.
9) Top the muffins with the remaining 1/2 cup of berries and softly press down.
10) Put the dish into the oven and raise the heat to 400 degrees.
11) Bake for 20 to 25 minutes, turning the pan once.
12) Take the baking sheet out of the oven and flip it over onto a tea towel to cool thoroughly.
13) Either serve right away or keep for two to three days in an airtight jar.

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