Ingredients

Preparation

Preheat the oven to 375 F (190 C).
Line a 12-cup muffin tin with paper liners and set aside.
In a bowl, combine the flour, sugar, baking powder, and pinch of salt.
Add the blueberries and coat them well with the dry mixture. Set aside.
In another bowl, mix the melted butter, eggs, yogurt, and ginger.
Combine this mixture with the dry preparation and mix gently, just until the dry ingredients are no longer visible.
Distribute the preparation into the prepared cups and bake for 25 minutes or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Let cool for 5 minutes in the muffin tin before cooling on a rack.

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Breakfast and brunch

Blueberry and Ginger Muffins

Name: Blueberry and Ginger Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: North America
Ingredients: 2 cups (300 g) of flour; 1/2 cup (100 g) of sugar; 2 teaspoons (10 ml) of baking powder; A pinch of salt; 1 cup (250 ml) of fresh or frozen blueberries; 1/2 cup (120 g) of melted butter; 2 eggs; 1 cup (250 ml) of lemon yogurt; 1 tablespoon (15 ml) of fresh grated ginger

Preparation: 20 min

Cooking: 25 min

Servings: 12

These muffins combine the sweet taste of blueberries with the lightly spicy touch of ginger. A delight for the taste buds with each bite, they are perfect for healthy breakfasts or snacks. Easy to make, they will bring a touch of fresh fruit to your table.