Greek Yogurt Blueberry Muffins
Mushy, moist and more healthy Greek Yogurt Blueberry Muffins! Prepped, baked and able to eat in below half-hour!
Servings: 16 serves
Energy: 153kcal
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Notes
RECIPE NOTES & TIPS
INGREDIENTS:
INGREDIENTS:
- Blueberries – recent or frozen blueberries can be utilized. If utilizing frozen blueberries, do NOT defrost them earlier than utilizing.
OTHER BAKING TIPS:
- Oven temperature – I specify fan-forced oven temperatures in my recipes, so when you have a traditional oven, improve the temperature by between 10 and 20 levels Celsius.
- Use room temperature elements for one of the best end result.
- Watch out to not over combine your batter – gently fold the dry elements into the moist elements, stopping as quickly because it simply comes collectively. A number of pockets of flour within the batter is ok. Over mixing could end in more durable, extra dense muffins
- For fluffy and moist muffins – guarantee you do not overcook the muffins. The muffins are cooked after they spring again while you press them gently on prime.
- To keep away from the bottom of your paper muffin instances changing into greasy, place a small quantity of raw rice grains below the paper case within the backside of every muffin gap of the tray. The grains of rice will soak up any extra oil.
- Storing – retailer the muffins in an hermetic container at room temperature for 3-4 days.
- Freezing – muffins could be frozen for as much as 3 months, by wrapping individually in cling wrap after which inserting into an hermetic container.
Diet
Energy: 153kcal | Carbohydrates: 31g | Protein: 5g | Fats: 1g | Saturated Fats: 0.5g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 0.3g | Trans Fats: 0.002g | Ldl cholesterol: 22mg | Sodium: 17mg | Potassium: 123mg | Fiber: 1g | Sugar: 12g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
