Blueberry Yogurt Muffin

Blueberry Yogurt Muffin

Introduction:

"I like muffins. The main reason is that muffin is easy to make, soft and moist in taste, and not as soft as Qifeng cake. Blueberries are still in summer stock. A little more is added. In the summer, I went to Xinfadi, approved some and put them in the refrigerator for freezing. It's convenient to take them as you like. The pectin content of blueberry is very high, which can effectively reduce cholesterol, prevent atherosclerosis and promote cardiovascular health. Blueberry contains anthocyanin, which has the effect of activating retina, can strengthen vision and prevent eye fatigue

Production steps:

Step 1: prepare the ingredients.

Step 2: soften butter at room temperature, add sugar and stir well.

Step 3: beat until white and puffy.

Step 4: add the egg liquid and mix well.

Step 5: add the yogurt.

Step 6: sift in the powder.

Step 7: mix well, no sticky particles.

Step 8: load the mounting and squeeze 1 / 2 of the batter into the baking mould.

Step 9: put on the blueberry

Step 10: squeeze the batter to 8 or 9 minutes.

Step 11: sprinkle a few blueberries on the surface for decoration.

Step 12: bake at 180 degrees. Bake for 25 minutes.

Materials required:

Low gluten flour: 100g

Butter: 50g

Egg: 1

Sugar: 50g

Blueberry: moderate

Yogurt: 200g

Baking powder: 3 G

Note: adjust the temperature and time according to your oven temper.

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: milk flavor