Time: 50 min.
Complexity: easily
Quantity: 12 pcs.

To ensure you always get delicious sweet muffins, follow the special "Muffin Method," as Alton Brown calls it, which requires mixing the ingredients for just 10 seconds.

Ingredients:

• 350 g of pastry flour (low-gluten flour), you can replace 2 tbsp of regular flour with the same amount of starch
• 1 teaspoon baking soda
• 2 tsp baking powder
• A large pinch of salt
• 1 cup of sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup of yogurt
• 1.5 cups fresh blueberries
• Cooking spray for molds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

confectionery flour, eggs, yogurt, blueberry

We recommend

Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• In a large bowl, mix together confectionery flour, soda, baking powder and salt.
Step 3
• In another large bowl, combine the sugar, vegetable oil, egg, and yogurt. Add the dry ingredients, reserving 1 tablespoon of the dry mixture. Add this to the blueberries. Mix for a count of 10. Add 1 cup of blueberries and mix 3 more times. Reserve 1/2 cup of the blueberries.
Step 4
• Using an ice cream scoop, spoon the batter into greased muffin cups. Spoon the remaining 1/2 cup of berries onto the muffins and press lightly. Place in the oven and increase the temperature to 405°F (205°C). Bake for 20-25 minutes, rotating the pan halfway through. Remove from the oven and turn out of the cups onto a kitchen towel. Let cool completely. Serve immediately or store in an airtight container for 2-3 days.

Votes: 1