Preparation time: 15~ 20 minutes

Baking time: 20 ~ 25 minutes

Yield: 12 muffins

Dry Ingredients:

1 1/2 cups + 1Tbsp( 250g) all purpose flour

1/2 cup + 1 tbsp (125g) sugar

1 1/2 tsbp baking powder

1/4 tsp baking soda

Wet Ingredients

2 tbsp +2 tsp (45g) unsalted butter, room temperature

2 tbsp(30ml) cooking oil, I used coconut oil

1 egg ( substitute with extra 1/4 cup yogurt for eggless version)

1/2 cup yogurt

1/2 cup milk

1 tsp vanilla extract

1/2 cup + 2 tbsp (125g) blueberries, fresh or frozen( thaw before using)

Method: 

Preparations:

• Preheat the oven to 350F, Line one standard 12 - cup muffin tin with paper liners.
• Combine dry ingredients together and set aside.
• Whisk the butter and oil together in a mixing bowl.
• Add egg and whisk again to blend.  Stir in milk, yogurt, vanilla extract to the egg mixture and mix together.
• Stir in dry ingredients to yogurt mixture until everything mix together. Add blueberries and combine again.

Baking: 

• Scoop out the batter to prepared pan equally. Bake it for 20 to 25 minutes until it cooked or toothpick comes out clean when pricked in the middle of the muffin. Keep few more minutes to get golden brown color! Store it in a airtight container.

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