Yogurt and Blueberry Muffins

5 from 3 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 14 people


  • 2 Eggs, size L
  • 140 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 tsp Lemon zest
  • 250 g Yogurt 1.5%
  • 50 ml Sunflower oil
  • 130 g Whole grain spelt flour type 630
  • 130 g Whole wheat flour type 1050
  • 1 Pck. Baking powder
  • 350 g Blueberries
  • 100 g Hazelnut brittle (finished product)


  • Wash the blueberries and drain well. Place 2 paper cases in each of the wells of a 12 muffin tray. Since the dough is enough for 14, have 2 x 2 nested extra pieces ready.
  • Preheat the oven to 170 ° O / bottom heat. Beat eggs, sugar, vanilla sugar and lemon zest until whitish-creamy. As you continue to whip, slowly pour in the oil. Then fold in the yogurt. Mix both flours with the baking powder, sieve into the egg mixture and stir in only very briefly on the lowest level until no more flour is visible. Fold in the blueberries and fill each well to the brim. Sprinkle the hazelnut brittle on the surfaces and slide the tins into the oven on the grid on the 2nd rail from below. The baking time is 35 minutes.
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Written by John Myers

Professional Chef with 25 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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