Blueberry and chocolate muffins with yogurt

Ingredients for 1 servings:

• 200 g flour
• 60 g fine oat flakes
• 2 tsp, leveled baking powder
• 1 tsp, leveled baking soda
• 100 g blueberries, frozen
• 50 g dark chocolate, grated
• 2 tbsp, crushed cocoa powder, unsweetened
• 2 eggs
• 200 g sugar
• 150 g butter, soft
• 200 g sour cream
• 3 tbsp low-fat yogurt
• 50 g almonds, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

one recipe, two varieties, for 16 muffins

Allow the butter to come to room temperature; it’s better if it’s too warm than too cool. Preheat oven to 180°C (350°F). Grease a muffin tin or line it with paper baking cups. In a bowl, combine the flour, oats, baking powder, and baking soda. Beat the eggs, sugar, and butter until well blended. Then add the sour cream and 2 tablespoons of yogurt. Carefully fold in the flour mixture. Stir as little as possible. Pour half of the batter into a second bowl. Fold in the frozen blueberries and pour into the tin. This mixture doesn’t rise as well, so fill the tins to the top. Dust the second part of the batter with cocoa, fold in the almonds and grated chocolate, fold in the last tablespoon of yogurt, and stir as little as possible. If it’s not evenly blended, the muffins will have a marbled texture. Don’t worry, but if you mix too much, they’ll taste weird. Fill the tins 2/3 full. You can also make mixed muffins: First, add some of the blueberry mixture, then some of the chocolate mixture to the muffin cases. Bake on the middle rack at 160°C for 25 minutes. Tip: You can also use other fruit, such as grated apples or pears. This pairs well with the chocolate batter. Then reduce the yogurt to 2 tablespoons, as the apples add moisture to the batter. Raspberries, blackberries, and cherries should be cut into pieces, as they will otherwise be too large in the muffin.