Blueberry Muffins

All the recipes in the toolbox are downloadable as PDF files and can be adapted for collective kitchens according to the number of servings.
PREPARATION 30 MIN
COOKING 30 MIN
SERVINGS 12 MUFFINS
INGREDIENTS
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375 ml (1 ½ cups) unbleached all-purpose flour
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250 ml (1 cup) quick-cooking oats
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250 ml (1 cup) brown sugar
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10 ml (2 tsp.) baking powder
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2 ml (½ tsp.) salt
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250 ml (1 cup) 2% plain yogurt
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125 ml (½ cup) canola oil
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2 eggs
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5 ml (1 tsp.) vanilla extract
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500 ml (2 cups) large fresh or frozen blueberries
PREPARATION
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Place the rack in the middle position and preheat the oven to 350 °F. Line 12 muffin cups with paper or silicone liners.
- In a bowl, combine the flour, oats, brown sugar, baking powder and salt.
- In another bowl, combine together the yogurt, oil, eggs and vanilla with a whisk until smooth. Add the dry ingredients, stirring with a wooden spoon or spatula until the dry ingredients are just moistened. Stir in the blueberries.
- Spoon the batter into the muffin cups up to the rim.
- Bake for 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Let cool in the muffin cups.
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