Ingredients
½ cup melted unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla extract
6 tbsp classic yogurt
6 tbsp buttermilk
1 tbsp baking powder
½ tsp salt
2 ½ cups all-purpose flour
2 cups fresh/frozen blueberries
coarse sugar/ whip cream (optional)
Equipment
Oven
Muffin tins
Cupcake Liners
Bowl
Measuring cups and spoons
Scoop
Spatula
Cooking Directions
1
Preheat oven to 425°F.
2
Grease 10 standard muffin tins and line with cupcake liners. Set aside.
3
In a bowl, put all wet ingredients together - the melted butter, eggs, yogurt, vanilla extract buttermilk and sugar, beating until combined.
4
Add 2 cups of flour, baking powder and salt into the bowl to come together until barely incorporated.
5
Fold in the fresh blueberries together with the remaining 2 tbsp. of flour. Make sure not to over mix so as to avoid the berries to bleed. Batter should be thick.
6
Scoop the batter into the prepared muffin tins, filling about 3/4 of the way.
7
Bake for 5 minutes at 425°F, then down to 375°F for 15 minutes more until muffins are in shape and golden brown.
[cooked-sharing]
Ingredients
Ingredients
½ cup melted unsalted butter
1 cup sugar
2 eggs
1 tsp vanilla extract
6 tbsp classic yogurt
6 tbsp buttermilk
1 tbsp baking powder
½ tsp salt
2 ½ cups all-purpose flour
2 cups fresh/frozen blueberries
coarse sugar/ whip cream (optional)
Equipment
Oven
Muffin tins
Cupcake Liners
Bowl
Measuring cups and spoons
Scoop
Spatula
Recent Comments