Perfect Blueberry Muffins

Ingredients for 1 servings:

• 250 g flour (type 550)
• 100 g sugar
• 1 tsp, leveled baking powder
• 1 tsp, leveled baking soda
• 1 packet of vanilla sugar, if desired
• 1 pack of lemon peel, if desired
• 1 pinch of salt
• 1 egg(s)
• 80 ml oil, neutral
• 250 g yogurt (fruit yogurt, e.g. cherry, blueberry, etc.)
• 250 g blueberries, frozen, from the jar or fresh
• 2 tsp brown sugar
• 1 tsp cinnamon powder
• 12 paper baking cups

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

the perfect muffin recipe for delicious, fluffy US-style muffins

In a bowl, mix the flour, sugar, baking powder, baking soda, and salt (and, if you like, vanilla sugar or lemon flavoring, but it’s not necessary). In another bowl, whisk together the egg, yogurt, and oil. Roughly stir the flour mixture into the yogurt mixture using a wooden spoon or spatula. You don’t want everything to be perfectly blended; instead, the dry ingredients should just be moistened with the liquid. If you skip this step and use an electric mixer, for example, too much gluten may escape from the flour, and the muffins won’t rise properly and will become hard! Also carefully fold in the berries and immediately fill the batter into the muffins cases. Mix the brown sugar with the cinnamon and sprinkle over the muffins with a teaspoon. Bake in a preheated oven at 180°C (fan oven) for about 18-20 minutes. Of course, you can use other fruits instead of blueberries, or buttermilk instead of yogurt, etc. In any case, you should not omit the baking soda when using fruit, as it binds the fruit acid and ensures that the muffins rise even more.