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.)
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.
Makes 12 muffins.
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egg (50 grams out of shell), lightly beaten
1 cup (240
ml/grams) plain yogurt (full fat or low fat)
(80 ml/grams) vegetable, canola, safflower, or corn oil
(4 grams) pure vanilla extract
2 cups (260
1/2 cup (100 grams) granulated white
teaspoons (5 grams)
teaspoon (2 grams) baking soda
(1 gram) fine kosher salt
- 1 1/2 cups (240-360 ml) fresh or frozen blueberries (If using
frozen blueberries, do not thaw before adding them to the batter.)