These blueberry muffins are delicious, soft, and easy to make. They’re perfect for dessert, breakfast, or a snack.
I am always looking for simple and quick treats for my family. I’ve been making these blueberry muffins a couple of times recently and they’ve been a huge hit!
I made them dairy-free, but you can substitute coconut yogurt for regular yogurt. You can use fresh or frozen fruit. You can also use a blueberry jam instead of fresh fruit. Just make sure to put a bit less sugar in the batter, because there is sugar in the jam.
Ingredients
Title
1
servings30
minutes40
minutes300
kcalThis will make 13 muffins. I am using an 11OZ Cup as a measure.
Ingredients
3 eggs (2 yolks, 3 egg whites)
1 Cup of coconut yoghurt or regular yoghurt
1/2 Cup of vegetable oil
2 Cups of flour
1/2 Cup of powdered sugar
1/2 Cup of blueberries
A pinch of salt
1/4 Spoon of baking soda
Vanilla
Directions
- Mix 3 eggs (2 yolks, 3 egg whites) with 1/2 Cup of powdered sugar in a bowl and beat well.
- Add the yoghurt, salt, vanilla and vegetable oil, mix again.
- Add the flour little by little as you mix.
- Add the berries as a last step.
- Pour in containers and bake at medium heat for 30 minutes or until golden brown.
