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Blueberry yogurt muffins

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Ingredients for 1 servings:

  • 250 g natural yogurt
  • 50 g oil (canoli oil)
  • 1 egg(s)
  • 1 vanilla pod(s)
  • 260 g wheat flour, type 405
  • 2 tsp baking powder
  • ¼ tsp salt
  • 100 g sugar
  • 200 g blueberries
  • some sugar for the berries
  • 100 g white chocolate

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 37 minutes

Mix all ingredients except the flour and berries. Finally, briefly mix in the flour. Spoon the mixture into 12 muffin cups. Roll the berries in sugar and lightly press them into the batter. Bake in a preheated oven at 190°C for about 12 minutes. Test with a skewer if done. Let cool briefly, then remove from the pan. Melt the white chocolate and fill it into a piping bag. Fill the muffins with it (pipe stripes or lattices in quick motions). Tip: You can also use other berries and replace the canoli oil with neutral oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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