1
-
300
g
-
1
tbsp
baking powder
-
½
tsp
salt, fine
-
¼
tsp
cinnamon (ground)
-
¼
tsp
xantham gum
Whisk the ingredients together in a large bowl.
2
-
150
g
sugar, granulated
-
8
tbsp
butter (melted)
-
½
cup
yogurt, whole-milk
-
3
eggs, large
-
1
tsp
vanilla extract
Combine the next batch of ingredients in a separate suitable bowl for a standing mixer. Mix with a spatula attachment on the slowest speed until the ingredients combine into a smooth paste.
3
While the mixer is still running, add the flour mixture a little at a time, waiting for each addition to disappear into the batter before adding another. Keep adding the flour mix until the batter just barely starts to pull away from the side of the bowl.
4
Turn off the mixer and remove the bowl. Fold in the blueberries very gently using a rubber spatula. Be careful to avoid breaking them.
5
Cover the batter with plastic wrap and leave on the counter for 30min. In the meantime, pre-heat the oven on bake to 375°F.
6
Scoop out enough batter in each cup of a cupcake pan so that it's not quite full. Sprinkle a little sugar over top of each cupcake. Place the cupcake pan in the oven.
7
Cook for 16–20min, turning the pan once in the middle of the cook time. The muffins are done when they are golden brown on top, and a toothpick inserted into the middle comes out clean. Allow the pan to cool for 10min on the counter, then transfer the muffins to a cooling rack and allow them to cool for a further 10min.