Not Too Sweet Blueberry Muffins
Shared by Zen Lee
If you have an original recipe you would like to share with your neighbours through a future newsletter, please email it to the hall at [email protected].
Ingredients:
• 1 ½ cups all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. cinnamon
• 1/8 tsp. nutmeg
• ½ cup granulated sugar
• 4 tbsp. melted salted butter
• 2 tbsp. coconut or rapeseed oil
• 1 ½ tsp. vanilla extract
• ½ tsp. raspberry extract (optional, but really amps up the blueberry flavor!)
• 1 cup blueberry yoghurt (I use Oikos blueberry Greek yoghurt)
• 1 cup fresh blueberries (do not substitute with frozen)
• 1 large egg
Directions”
• Preheat oven to 375-degree Fahrenheit.
• Whisk together dry ingredients in a bowl.
• Melt the butter in a medium sized bowl and add the coconut or rapeseed oil, vanilla extract, raspberry extract, and blueberry yoghurt. Whisk by hand or with a stand mixer until well blended.
• Add fresh blueberries to the wet ingredients mix of step three and mix with a spatula until blueberries are mixed throughout.
• Fold the egg into blueberry mixture until just incorporated.
• Add wet ingredients to dry ingredients and fold until dry ingredients are just incorporated and there are no more pockets of dry ingredients. A clumpy mixture is ok, you want to avoid over mixing.
• Divide the mixture into a baking tray and bake for 25 minutes.
• After 25 minutes, remove muffins from baking tray and let them cool on a baking rack.
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