After a bit of a hiatus, I’m back with yet another muffin recipe: The ever so popular blueberry muffin. I tweaked the recipe that can be found here: To Die For Blueberry Muffins.
Here’s what you’ll need:
- 1 1/2 Cup all purpose flour
- 3/4 Cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 Cup vanilla yoghurt
- 1/3 Cup soy milk (you may need more or less depending on the yoghurt)
- 1 egg
- About 1 Cup of blueberries (more or less depending on your preference)
Preheat the oven to 400 degrees F. As the oven is preheating, combine the sugar, flour, salt, and baking powder into a large bowl and set aside. In a medium bowl, combine the yoghurt, milk, and egg; mix into the dry ingredients. Finally, fold in the blueberries and place into a lined muffin pan.
Bake for 20-25 minutes or until it passes the toothpick test.
