BLUEBERRY MUFFINS

                  My first attempt  at making blueberry muffins. They were extremely moist due to the yoghurt. We had it for breakfast for 3 days!!! 🙂

• 1 egg, lightly beaten
• 1 cup(240 ml ) plain yoghurt
• 1/3 cup (80 ml) oil
• 1 tsp plain vanilla extract
• 2 cups (260 gms) all purpose flour
•  1/2 cup (100 gms) granulated white sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 or 1 1/2 cups fresh blueberries. (if using fresh blueberries do not thaw before adding them to the batter

PROCESS:

• Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven.
  Butter or line 12 muffin cups with paper liners. 
• In a large

  bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.  

• In another large bowl

  whisk the flour with the sugar, baking powder, baking soda, and

  salt. 

• Gently stir in the blueberries.
•  With a

  rubber spatula fold the wet ingredients into the dry ingredients and stir only

  until the ingredients are combined and moistened. (The batter will be thick.) 

• Evenly fill

  the muffin cups with the batter, using two spoons or an ice

  cream scoop. 

• Place in the oven and bake for about 15 – 20 minutes or until a toothpick inserted in the

  center of a muffin just comes out clean. 

• Transfer to a wire

  rack and let cool for about 10 minutes

  before removing from pan.