Zutaten für Karen's Blueberry Yogurt Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup plain yogurt
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1/4 cup vegetable oil
- 1 1/2 cups fresh or frozen blueberries
- 1/2 teaspoon baking soda
- 1/4 cup powdered sugar
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Zubereitung von Karen's Blueberry Yogurt Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- In a separate bowl, whisk together 2 large eggs, 1 cup plain yogurt, 1 tablespoon orange zest, 2 tablespoons orange juice, and 1/4 cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and fold until just combined. Do not overmix.
- Gently fold in 1 1/2 cups fresh or frozen blueberries.
- Fill muffin cups about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- **Optional Glaze:** In a small bowl, whisk together 1/4 cup powdered sugar with 2 teaspoons orange juice until smooth. Drizzle over cooled muffins and sprinkle with extra blueberries or orange zest.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
61g
Fat
3g
Carbs
9g
