Zutaten für Big Blueberry Busting Muffins
- 2 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup plain non-fat yogurt
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
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Zubereitung von Big Blueberry Busting Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the yogurt, oil, sugar, eggs, and vanilla extract. Mix until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the blueberries.
- Fill each muffin liner about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
67g
Fat
26g
Carbs
13g
