August 12, 2010

Blueberry Muffins

Source : joy of baking
  • 1 cup plain yogurt  
  • 1 large egg, lightly beaten 
  • 1/4 cup canola or corn oil 
  • 1/2 teaspoon pure vanilla extract 
  • 2 cups all-purpose flour  
  • 1/2 cup (100 grams) granulated white sugar  
  • 1 teaspoon baking powder  
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1 1/4 cups fresh or frozen blueberries  
Note: If using frozen blueberries, do not thaw before adding them to the batter


  • Preheat oven to 375 degrees F. Position rack in the center of oven. Butter or line 12 muffin cups with paper liners.  
  • In a bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.  
  • In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. 
  • With a rubber spatula fold the wet ingredients into the dry ingredients and stir slowly until the ingredients are just combined 10 -15 stokes will be enough.  
  • Gently stir in the blueberries. Be careful not to break the berries or the batter will turn all blue. 
  • Evenly fill the muffin cups with the batter ,fill only 1/2 to 2/3 full. 
  • Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan