Blueberry Muffins

by - December 18, 2019

Blueberry Muffins


    I always sneak fruits and veggies in my kids favorite dishes.  Muffins are easy to grab and go dish, which makes breakfast very easy and filling. Linking this recipe to Blogging Marathon and Bake athon event. Do check the link to see what other friends are baking!

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.
Blueberry Muffins

Blueberry Muffins

  • 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.

Blueberry Muffins


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.


 www.sarasyummybites.com

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4 comments

  1. I totally love how blueberries bleed their goodness into the muffins and make them extra delicious! The muffins look so soft and tender...

    ReplyDelete
  2. I love muffins with berries though we dont' get that many here. It really lends a great taste to the regular one!

    ReplyDelete
  3. The muffins look so tempting. I am sure my kids will love them warm right out of the oven.

    ReplyDelete
  4. Can never go wrong with a basic blueberry muffin. Perfect with morning coffee right!

    ReplyDelete

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