Blueberry Muffins

Name: Blueberry Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 serving(s)
Ingredients: 1 ½ cups (225 g) unbleached all-purpose flour; 1 cup (100 g) quick-cooking oats; 1 cup (210 g) lightly packed brown sugar; 2 tsp baking powder; ½ tsp salt; 1 cup (250 ml) plain yogurt; ½ cup (125 ml) canola oil; 2 eggs; 2 tbsp (30 ml) honey; 1 tsp (5 ml) vanilla extract; 1 ¾ cups (270 g) large fresh or frozen blueberries

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Preparation 30 MIN

Cooking 25 MIN
Servings 12
Makes 12 muffins

Ingredients
Preparation

Ingredients

1 ½ cups (225 g) unbleached all-purpose flour
1 cup (100 g) quick-cooking oats
1 cup (210 g) lightly packed brown sugar
2 tsp baking powder
½ tsp salt
1 cup (250 ml) plain yogurt
½ cup (125 ml) canola oil
2 eggs
2 tbsp (30 ml) honey
1 tsp (5 ml) vanilla extract
1 ¾ cups (270 g) large fresh or frozen blueberries

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
In a bowl, combine the flour, oats, brown sugar, baking powder and salt. Set aside.
In another bowl, combine the yogurt, oil, eggs, honey and vanilla with a whisk until smooth. Add the dry ingredients and stir with a wooden spoon or spatula until the dry ingredients are just moistened. Gently stir in the blueberries.
With a ¼-cup (60 ml) ice cream scoop, spoon the batter into the muffin cups up to the rim.
Bake for 25 minutes or until a toothpick inserted into the centre of a muffin comes out blue from the berries, but without any batter.
Let cool in the muffin cups.

Note

This recipe was taken from the "My Lil’ Ricardo."

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