Time: 40 min.
Complexity: easily
Quantity: 12 cupcakes

Blueberries are one of the most popular muffin fillings. It's no wonder, as they give the muffins a rich berry flavor and a moist texture, while the aroma of baked blueberries, slightly tinted with citrus, is simply amazing. Bake muffins using this easy recipe and enjoy their taste anytime, anywhere. Muffins are easy to take on the go, making them equally delicious for breakfast or a mid-day snack.

Ingredients:

• 1/3 cup rapeseed oil
• 0.5 cups honey
• 2 large eggs
• 1 and 1/4 cups natural yogurt 2%
• 1 teaspoon finely grated orange zest
• 1 cup whole grain flour
• 1 cup premium flour
• 2 tsp baking powder
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 0.5 tsp salt
• 1.5 cups fresh blueberries

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

premium flour, whole grain flour, eggs, yogurt, Orange zest, honey, blueberry, cinnamon

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Preparation:

Step 1
• Preheat the oven to 190°C (375°F) and line a 12-cup metal muffin pan (or a 36-cup pan for mini muffins) with paper muffin cups. Alternatively, grease the pan.
Step 2
• Whisk together the butter, honey, eggs, yogurt, and orange zest. In a separate bowl, combine both types of flour, baking powder, baking soda, cinnamon, and salt.
Step 3
• Pour the flour mixture into the yogurt mixture and mix until smooth. Add the blueberries and spoon the batter into the prepared pans.
Step 4
• Bake for 20 - 22 minutes, until muffins spring back when lightly pressed. Muffins can be stored for 2 days in an airtight container or frozen..

Votes: 1

Author of the recipe - Anna Olson is a pastry chef and television host.