Empty My Fridge
greek yogurt blueberry muffins
Zutaten
- Flour1 ¾ Tassen + 1 EL
- Baking powder1 TL
- Baking soda½ TL
- Cinnamon½ TL
- Salt½ TL
- Greek yoghurt1 Tasse
- Maple syrup½ Tassen
- Extra virgin olive oil⅓ Tassen
- Egg2
- Vanille1 TL
- Almond extract½ TL
- Blueberry1 ½ Tassen
- Sugar · for sprinkling on top1–2 EL
Zubereitung
- Preheat the oven to 425°F. Line a 12-cup muffin tin with 10 liners and spray the liners with nonstick spray.
- Whisk the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
- In another large bowl, whisk the Greek yogurt, maple syrup, olive oil, eggs, vanilla and almond extract (if using) until smooth. Stir in the dry ingredients with a wooden spoon until just combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter evenly among the liners, filling them to the top. If you like, sprinkle each with about ½ teaspoon of sugar.
- Bake at 425°F for 7 minutes, then lower the oven to 350°F without opening the door. Bake 10 to 14 minutes more, until a toothpick comes out clean or with a few crumbs.
Zusammengefasst aus dem Video von Ambitious Kitchen. Schau es dir für die Details an.
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