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
Ingredients:
- 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
Directions:
- 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.
Bon Appetit!
