How to Bake Blueberry Muffins

These fabulous blueberry muffins are light, fluffy and packed with blueberries. They are loaded with flavour and baked to moist perfection. The oil and plain yoghurt used make the muffin very moist.

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How to Bake Blueberry Muffins Recipe
14 Steps
Ingredients
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1
Line a muffin pan with paper liners

Line a muffin pan with paper liners

2
Rinse and drain well the blueberries

Rinse and drain well the blueberries

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3
Measure the WET ingredients: plain yoghurt, vegetable oil, vanilla extract and 1 large egg.

Measure the WET ingredients: plain yoghurt, vegetable oil, vanilla extract and 1 large egg.

4
Whisk the WET ingredients together.

Whisk the WET ingredients together.

5
Measure the DRY ingredients: all-purpose flour, sugar, baking powder, baking soda and salt

Measure the DRY ingredients: all-purpose flour, sugar, baking powder, baking soda and salt

6
Whisk together the DRY ingredients. Then gently stir in the blueberries.

Whisk together the DRY ingredients. Then gently stir in the blueberries.

7
Using a rubber spatula, fold the WET ingredients into the DRY ingredients.

Using a rubber spatula, fold the WET ingredients into the DRY ingredients.

8
Stir only until JUST combined. Do not OVERMIX. Otherwise the muffins will be tough.

Stir only until JUST combined. Do not OVERMIX. Otherwise the muffins will be tough.

9
Use an ice-cream scoop to spoon batter into muffin cups.

Use an ice-cream scoop to spoon batter into muffin cups.

10
Place the filled muffin pan in a 190 degree C  preheated oven.

Place the filled muffin pan in a 190 degree C preheated oven.

11
Bake for about 15 minutes until toothpick inserted in centre of muffins comes out clean.

Bake for about 15 minutes until toothpick inserted in centre of muffins comes out clean.

12
Transfer hot muffin pan to a wire rack to cool about 5 minutes before removing from pan.

Transfer hot muffin pan to a wire rack to cool about 5 minutes before removing from pan.

13
Transfer muffins from pan to rack to cool another 5 minutes.

Transfer muffins from pan to rack to cool another 5 minutes.

14
And you're done! Best to serve warm.

And you're done! Best to serve warm.

Ingredients

1 Large egg 
1 Cup Plain yoghurt  
Cups Vegetable oil 
1 Teaspoon Vanilla extract 
2 Cups All purpose flour 
½ Cups Sugar 
Teaspoons Baking powder 
½ Teaspoons Baking soda 
¼ Teaspoons Salt 
1 Cup Fresh or frozen blueberries 
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