Blueberries are one of the most popular muffin toppings. AND this is not surprising, because they give the cupcakes a very rich berry taste and moist texture, and the aroma of baked blueberries, slightly shaded by a citrus note, just amazing. Bake muffins according to this simple recipe and enjoy their taste anytime and anywhere. After all, muffins are convenient to take with you. They are the same good for breakfast and for a snack during the working day. друзьями: 
Time: 40 мин. Complexity: easy Quantity: 12 cupcakes Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. rapeseed oil
- 0.5 tbsp. honey
- 2 large eggs
- 1 and 1/4 Art. natural yogurt 2%
- 1 tsp finely grated orange peel
- 1 tbsp. whole grain flour
- 1 tbsp. premium flour
- 2 tsp baking powder
- 1 tsp soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 1.5 tbsp. fresh blueberries
Recipes with similar ingredients: premium flour, flour whole grain, eggs, yogurt, Orange zest, honey, blueberries, cinnamon
Recipe preparation:
- Preheat the oven to 190 ° C and insert paper tins for muffins in a metal mold for 12 cells (or 36 cells for mini muffins). Or grease the metal mold with oil.
- Combine the whisk with oil, honey, eggs, yogurt and orange zest. In a separate bowl, mix both types of flour, baking powder, soda, cinnamon and salt.
- Pour the flour mixture into yogurt and mix until smooth. masses. Add the blueberries and spoon the dough into prepared forms.
- Bake for 20 to 22 minutes until the muffins spring. light touch. Muffins can be stored for 2 days in a sealed container or they can be frozen.
