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In dit online kookmagazine probeer ik de drie tafelmomenten met je gezin in de kijker te zetten: zo zal je zien dat ik niet enkel het thema warme bereidingen aansnijd maar dat ik jullie ook graag probeer te inspireren voor een happy lunch, een verrassend ontbijt of een betoverend lekker dessertje!

Vanilla Blueberry Muffins

Vanilla Blueberry Muffins — by Nishant Baxi
Vanilla Blueberry Muffins — by Nishant Baxi

What You Need for 12 muffins:

  • 2 C of flour
  • 1/2 C brown sugar, packed
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp lemon peel, grated
  • 1/2 tsp nutmeg
  • 1 C of fresh blueberries
  • 1 C fat free vanilla yogurt
  • 1 C of buttermilk

De maten zijn uitgedrukt in cups en teaspoons, wat een typische Amerikaanse manier van bakken is. Omdat een cup bloem niet hetzelfde weegt als een cup suiker kan je in deze link per ingrediënt netjes de juiste hoeveelheden terugvinden.

How to Make It:

Allow the oven to preheat to 200 degrees Celcius.

Line a muffin tin with paper liners or spray well with cooking spray.

In a large bowl mix together the flour, sugar, baking powder, baking soda, lemon peel and nutmeg.

Fold the blueberries into the mixture.

Mix the yogurt and buttermilk together well in a separate bowl.

Stir the yogurt mixture into the flour mixture until the flour mixture is just moistened.

Fill the muffin tin cups 3/4 full of the batter.

Bake 18 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes then move to wire racks to cool completely.

The yogurt and buttermilk make these muffins moist and enhance their wonderful taste. It also means there’s very little fat in these tasty gems. Use any of your favorite fresh berries to make your own one of kind healthy muffins.

Preparation Time: approximately 10 minutes

Cooking Time: approximately 18 minutes + cooling

Total Time: approximately 28 minutes + cooling

Nutritional Information: (approximate value per muffin)

Calories 145; Fat 1g; Saturated Fat 0g; Carbohydrates 31g; Fiber 0g; Protein 4g; Cholesterol 1mg; Sodium 267mg

This article was originally published on @nishant-baxi