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–+ servings
Blaubeermuffins mit Joghurt 
Elle

Blueberry Muffins with Yoghurt

5 from 1 vote
The best, moist blueberry muffins! Sweet without being overly sweet, bursting with juicy blueberries and a hint of vanilla and lemon. Simple and easy muffin recipe.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 Muffins
Course: Baking, Snack
Cuisine: American
Calories: 327

Ingredients
  

  • 400 g white spelt flour (Type 630)
  • 1 tablespoon baking powder (phosphate-free)
  • 175 g unsalted butter, at room temperature
  • 1 package organic vanilla sugar (8g)
  • 175 g organic beet sugar (or fine granulated sugar)
  • finely grated zest, from 1 organic lemon
  • 4 large eggs, at room temperature
  • 200 g natural yogurt
  • 300 g fresh blueberries (or frozen, unthawed)

Instructions
 

  1. Preheat the oven to 350°F / 180°C (160°C fan-assisted) and line a 12-hole muffin tin with paper cases.
  2. In a large bowl, whisk together the flour and baking powder. Set aside.
  3. Using a hand mixer or in the bowl of an electric stand mixer fitted with the paddle attachment beat together the butter, sugar, and vanilla sugar until pale and fluffy. Add the lemon zest and mix to combine. Then add the eggs, one at a time, beating well after each addition.
  4. Using a spatula, gently stir in the flour mixture into the batter, alternating with spoonfuls of the yogurt until just incorporated. The batter will be quite thick. NOTE: Do not over mix!
  5. Gently fold the blueberries into the batter.
  6. Divide the mixture between the muffin cases (the batter will come to the tops of the paper liners).
  7. Transfer to the preheated oven and bake for 35 minutes, or golden brown and a toothpick inserted into the centre comes out clean and the top forms some cracks.
  8. Transfer to a cooling rack. Let cool in pan 5 minutes, then transfer muffins to a wire rack to completely cool. Or do as I do and enjoy them while they are still warm!

Nutrition

Calories: 327kcal

Notes

  • STORAGE: If you have leftover muffins, store them in an air tight container at room temperature for three days. In summer, I store them in the fridge. Freeze leftover muffins, sealed in a freezer bag, for up to 2 months.
  • You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries.
  • See above more more tips.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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