A few weeks ago, I found the most beautiful blueberries at the store. They were big, plump and juicy, and I couldn’t resist buying some. I used them in salads and smoothies, and still had enough to make these muffins. … AND I’m so glad that I did.
These muffins are bursting with flavor (and blueberry juice). Get yourself some fresh berries, and try them.
- 3 cups flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 stick plus 2 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups plain yogurt
- 1 cup fresh blueberries
- Line muffin tins with paper liners or lightly coat with non-stick spray, and preheat oven to 375 degrees F.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Beat butter and sugar until light and fluffy. Beat in eggs and vanilla, then alternating 1/3 at a time, beat in flour mixture, then yogurt.
- Fold in blueberries, and scoop into prepared muffin tin, filling each cup 2/3 full. Bake at 375 degrees for 25 minutes or until golden brown. Cool in pan for 2 minutes, then remove to a wire rack.
Line muffin tins with 12 paper liners or lightly coat with non-stick spray, and preheat oven to 375 degrees F.
In a mixing bowl, whisk together
3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Set aside.
Beat the following until light and fluffy
1 stick plus 2 tablespoons butter, softened
1 cup sugar
Add, and beat until creamy
2 large eggs
2 teaspoons vanilla
Alternating 1/3 at a time, beat in flour mixture, then …
… mix in
3/4 cup yogurt.
Follow with another 1/3 flour mixture, …
… 3/4 cup yogurt, …
… and last 1/3 flour.
Gently fold in:
1 cup fresh blueberries, washed and dry
Scoop into prepared muffin tin, …
… filling each cup 2/3 full.
Bake at 375 degrees for 25 minutes or until golden brown.
Cool in pan for 2 minutes, then …
… remove to a wire rack.
While they’re still warm, remove paper liner, …
… break open, and …
… enjoy with butter.
YUM!