Blueberry Muffins

  • 1 Egg
  • 1 cup Plain Yogurt
  • 1/3 cup Ahuacatlan Avocado Oil
  • 1 tsp Vanilla Extract
  • 2 cups All Purpose Flour
  • ½ cup White Sugar
  • 1 ¼ tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Blueberries (fresh or frozen)

Preheat the oven to 350 F. Grease the muffin tins or arrange muffin paper along each hole.

In a large bowl beat the egg, yogurt, Ahuacatlan Oil, and vanilla extract.

In a separate bowl add the dry ingredients; flour, sugar, baking powder, baking soda, salt. Add the blueberries to the dry ingredients and cover them.

Fold the dry ingredients into the wet until well incorporated. Do not over mix.

Fill in the muffin tins. Bake for 18 minutes or until a toothpick comes out dry.

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