Blueberry Maple Muffins

Name: Blueberry Maple Muffins
Total time: 40 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup plain low fat yogurt; ¾ cup granulated white sugar; 6 tablespoons (¾ stick) unsalted butter, (melted); 2 large eggs, (at room temperature); ½ teaspoon maple extract; 2 tablespoons all-purpose flour; 2 tablespoons granulated white sugar; 1 cup fresh blueberries, (rinsed); coarse sugar, (for topping (optional))

You’ll get fresh, juicy blueberries in every bite and the hint of maple flavor really stands out.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup plain low fat yogurt
¾ cup granulated white sugar
6 tablespoons (¾ stick) unsalted butter, (melted)
2 large eggs, (at room temperature)
½ teaspoon maple extract
2 tablespoons all-purpose flour
2 tablespoons granulated white sugar
1 cup fresh blueberries, (rinsed)
coarse sugar, (for topping (optional))

Steps

Spray 12 cup muffin pan with nonstick spray. Preheat the oven to 375°F.
In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together yogurt, sugar, butter, eggs and maple flavoring. In a third bowl, toss rinsed blueberries with 2 tablespoons flour and 2 tablespoons sugar, until coated.
Use a rubber spatula to fold wet ingredients into dry, just until flour is barely visible. Don't over-mix (the batter will be lumpy). Gently fold in the coated blueberries.
Fill muffin cups using ½ cup batter in each. If desired, sprinkle each with coarse sugar.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let sit for 5 minutes; remove to rack to cool completely.