Blueberry Yogurt Mini Loaves – EASY & CREAMY
Fluffy, moist, and bursting with plump blueberries, these Blueberry Yogurt Mini Loaves are an irresistible blend of sweet and tangy flavors. Perfect for breakfast, snacks, or a sweet treat. The creamy yogurt adds a luscious texture you'll love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup plain yogurt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare mini loaf pans by greasing them well or lining with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, incorporate the plain yogurt until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Gently fold in the blueberries, ensuring even distribution and avoiding breaking them.
- Pour the batter evenly into the prepared mini loaf pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the mini loaves to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure all ingredients are at room temperature for better results.
Use fresh blueberries for the best flavor and texture.
Check the mini loaves a few minutes early to avoid overbaking.
For extra flavor, consider adding a splash of vanilla extract to the wet mixture.
Grease pans well or use parchment paper to prevent sticking.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days.
Use fresh blueberries for the best flavor and texture.
Check the mini loaves a few minutes early to avoid overbaking.
For extra flavor, consider adding a splash of vanilla extract to the wet mixture.
Grease pans well or use parchment paper to prevent sticking.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days.