Blueberry and yogurt muffins

Name: Blueberry and yogurt muffins
Prep time: 40 min
Cook time: 25 min
Yield: 12
Cuisine: Brunchs et déjeuners
Ingredients: 560 ml (2 1/4 cups) of all-purpose flour; 180 ml (3/4 cup) of sugar; 15 ml (1 tablespoon) of baking powder; 2.5 ml (1/2 teaspoon) of baking soda; 1 pinch of salt; 2.5 ml (1/2 teaspoon) of nutmeg; 2 eggs; 250 ml (1 cup) of nature yogurt; 15 ml (1 tablespoon) of orange zest; 60 ml (1/4 cup) of orange juice; 60 ml (1/4 cup) of vegetable oil; 375 ml (1 1/2 cups) of fresh blueberries

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Author: Crazy Leeks

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Preparation 15

Baking 25

Portions 12

Freezing Yes

Budget

Ingredients Preparation

Ingredients

560 ml (2 1/4 cups) of all-purpose flour
180 ml (3/4 cup) of sugar
15 ml (1 tablespoon) of baking powder
2.5 ml (1/2 teaspoon) of baking soda
1 pinch of salt
2.5 ml (1/2 teaspoon) of nutmeg
2 eggs
250 ml (1 cup) of nature yogurt
15 ml (1 tablespoon) of orange zest
60 ml (1/4 cup) of orange juice
60 ml (1/4 cup) of vegetable oil
375 ml (1 1/2 cups) of fresh blueberries

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C).
In a large bowl, mix flour, sugar, baking powder, baking soda, salt and nutmeg.
In another bowl, mix eggs, yogurt, orange zest, orange juice, and vegetable oil. Pour the liquid ingredients over the dry ingredients. Spread with blueberries until the preparation is moist.
Divide the dough inside 12 muffin moulds. Oven bake at 375°F (190°C) for about 25 minutes or until a toothpick set at the center gets out clean.