Blueberry yogurt muffin
By DelaneyMetz
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 120g
- plain yogurt 70ml
- unsalted butter 50g
- white granulated sugar 45g
- eggs 1 piece
- blueberry 30g
- sweet and sour
- baking
- three-quarters of an hour
- simple
Steps for Blueberry yogurt muffin
1
Sift the low-gluten flour.
2
Add butter to powder bowl, cut and stir.
3
Cut and mix evenly to form fine crumbs.
4
Add two-thirds of the blueberries, white sugar, and baking powder, mix and stir.
5
Beat the eggs into the yogurt and stir well.
6
Pour the yogurt egg mixture into the previously mixed dry ingredients.
7
Stir it, do not stir it over. The rougher the batter, the better.
8
Put the batter into a high-temperature resistant paper cup until about 80 percent full.
9
Sprinkle with remaining blueberry kernels on batter.
10
Pour into preheated oven at 180 degrees, middle layer, heat, and for 20 minutes. (. Time depends on mold and personal oven conditions)