Blueberry muffins with yogurt
These blueberry muffins with yogurt are super juicy and guaranteed to be enjoyed by the whole family. The simple dough with fresh blueberries can be mixed together in just 10 minutes. Perfect when you’re in a hurry!
INGREDIENTS (For 12 muffins)
FOR THE DOUGH
75 g soft butter
100 g sugar
1 packet of vanilla sugar
2 eggs (size M)
150 g natural yogurt
250 g wheat flour (type 405)
2 tsp baking powder
1 pinch of salt
250 g blueberries
PREPARATION
Step 1
Line a silicone muffin tin (12 cavities) with muffin cases. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). For the dough, mix the butter with the sugar and vanilla sugar until creamy, then gradually stir in the eggs. Add the yoghurt and stir in as well.
Step 2
Mix the flour with the baking powder and salt and add to the dough. Mix everything well. Use an ice cream scoop or two teaspoons to evenly distribute the dough into the muffin tins. Distribute the blueberries as well and press them into the dough a little. Bake the muffins in the preheated oven for around 25 minutes.
Our tip
Blueberry muffins with spelt flour
You can bake the blueberry muffins with yoghurt instead of wheat flour, using the same amount of spelt flour type 630.
