Blueberry muffins are an absolute classic in American breakfasts.
In this recipe, we will detail each step to ensure your muffins are soft, lightly sweet, and filled with juicy blueberries in every bite.
Ingredients:
- 1 ½ cups of all-purpose flour
- ¾ cup of sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
- ⅓ cup of vegetable oil
- 1 large egg
- ½ cup of plain yogurt
- ½ cup of milk
- 1 teaspoon of vanilla extract
- 1 cup of fresh or frozen blueberries
Instructions:
- Prepare the batter: In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. These dry ingredients should be well combined to ensure even distribution of the baking powder.
- Mix the wet ingredients: In another bowl, whisk together the oil, egg, yogurt, milk, and vanilla. The yogurt helps keep the muffins moist, while the vanilla enhances the flavor.
- Final combination: Add the wet ingredients to the dry ingredients and mix gently. Avoid over-mixing to prevent the batter from becoming tough; stirring until the ingredients are just combined is sufficient.
- Add the blueberries: Carefully fold the blueberries into the batter, mixing only as much as necessary to distribute them evenly.
- Bake: Preheat the oven to 400°F (200°C) and distribute the batter into greased or lined muffin tins. Bake for 18-22 minutes, or until golden and a toothpick inserted comes out clean.
Conclusion:
Serve your muffins warm or at room temperature. They are perfect for breakfast or a snack throughout the day and can be stored in an airtight container for up to three days.
