BLUEBERRY MUFFINS

                  My first attempt  at making blueberry muffins. They were extremely moist due to the yoghurt. We had it for breakfast for 3 days!!! :)

INGREDIENTS:

• 1 egg, lightly beaten
• 1 cup(240 ml ) plain yoghurt
• 1/3 cup (80 ml) oil
• 1 tsp plain vanilla extract
• 2 cups (260 gms) all purpose flour
•  1/2 cup (100 gms) granulated white sugar
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 or 1 1/2 cups fresh blueberries. (if using fresh blueberries do not thaw before adding them to the batter

PROCESS:

• Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners. 
• In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.  
• In another large bowl whisk the flour with the sugar, baking powder, baking soda, and salt. 
• Gently stir in the blueberries.
•  With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened. (The batter will be thick.) 
• Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. 
• Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin just comes out clean. 
• Transfer to a wire rack and let cool for about 10 minutes before removing from pan.