What a yummy muffins it turned out! The yogurt and the whole bucket of blueberries stayed in the refrigerator and asked “eat me!” (there was market day in the store – and that said it all). It was necessary to invent what can be cooked from these ingredients, so even such that you could put your son in a lunch box. The experiment was a success!
Yogurt muffins with blueberries
1 cup of self-raising flour
1 tsp baking powder
1/3 cup of sugar
zest of 1 lemon
250 g natural yogurt
a pinch of salt
2 large eggs
50 g melted butter
250 g blueberry
Sift flour into a large bowl, add sugar, salt and lemon zest.
Mix yogurt, eggs and melted chilled butter in a separate bowl. Add to dry ingredients. Mix gently and not too long. Put the blueberry and mix it gently again.
Put the dough into the muffin molds. Bake in the oven for 30 minutes at a temperature of 190 C. When the muffins grow and become golden, remove from the oven, leave in the molds for 5 minutes. Then serve warm or cooled.