Blueberry Muffin Recipe (Made with Yogurt and No Butter)

• 份量: 12 servings
• 准备时间: 10 minutes
• 总时间: 33 minutes

配料

2 cups flour (good quality, avoid bleached, bromated and enriched if possible)

2 tsp baking powder

½ tsp baking soda

½ cup sugar

2 eggs

½ cup light olive oil

1 cup yogurt (if using Greek yogurt, add 1 Tbsp milk or buttermilk)

2 cups blueberries (fresh or frozen wild/conventional/organic)

¼ tsp Demerara sugar (or Swedish pearl sugar to top, if desired)

步骤

Preheat the oven to 350ºF/ 175℃.

Sift flour, baking powder, and baking soda into a large bowl.

Stir in the sugar.

In a separate bowl or measuring jug, whisk together the eggs, olive oil, and yogurt until smooth.

Wash the blueberries and dry. If using frozen berries, toss them in a teaspoonful of flour to help them not to fall whilst baking.

Pour the yogurt mixture into the dry ingredients.

Slowly stir together in the large bowl until just combined. DO NOT OVER STIR as it will make the muffins too dense.

Gently add the blueberries with just a few turns. (Keep a few aside for putting on top of the muffins, if you like.) Fill the muffin cases. Sprinkle with a little sugar if desired. This makes a crunchy top and adds a little sweetness.

Bake for about 20 minutes or until golden brown.

营养

• 每份大小: 1 muffin
• 卡路里: 227 kcal
• 总脂肪: 11 g
• 饱和脂肪: 2 g
• 不饱和脂肪: 8 g
• 反式脂肪: 0.003 g
• 胆固醇: 34 mg
• 钠: 138 mg
• 总碳水化合物: 29 g
• 膳食纤维: 1 g
• 总糖: 12 g
• 蛋白质: 4 g