Empty My Fridge
greek yogurt blueberry muffins
Ingredientes
- Flour1 ¾ tazas + 1 cda.
- Baking powder1 cdta.
- Baking soda½ cdtas.
- Cinnamon½ cdtas.
- Salt½ cdtas.
- Greek yoghurt1 taza
- Maple syrup½ tazas
- Extra virgin olive oil⅓ tazas
- Egg2
- Vanilla1 cdta.
- Almond extract½ cdtas.
- Blueberry1 ½ tazas
- Sugar · for sprinkling on top1–2 cdas.
Preparación
- 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.
Resumido del vídeo de Ambitious Kitchen. Míralo para los detalles.
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