Blueberry Muffins
Servings4
PreparationTime45 min
Ingredients
- 2 cups Al Rabea bread flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together melted butter, eggs, yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the blueberries.
- Divide the batter among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
