Moist Blueberry Yogurt Muffins for the Whole Family
Ingredients
- 75 g softened butter
- 100 g sugar
- 1 packet vanilla sugar
- 2 large eggs
- 150 g plain yogurt
- 250 g all-purpose flour
- 2 tsp baking powder
- a pinch of salt
- 250 g blueberries
Preparation
Line a silicone muffin pan with 12 muffin liners
Preheat the oven to 180 degrees Celsius (convection: 160 degrees)
Beat the softened butter with sugar and vanilla sugar until creamy
Gradually beat in the eggs
Add the plain yogurt and mix until combined
In a bowl, mix the flour, baking powder, and salt
Add the flour mixture to the batter and mix well
Using an ice cream scoop or two teaspoons, distribute the batter evenly into the muffin liners
Distribute the blueberries over the batter and press them slightly into the batter
Bake for about 25 minutes in the preheated oven
Tip
You can substitute the all-purpose flour with an equal amount of spelt flour (Type 630)
