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.
Blueberry Burst Muffins
2017-03-02 14:13:24
Yields 12
Prep Time
15 min
Cook Time
25 min
Ingredients
- 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
Instructions
- 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.
Adapted from Pam Anderson
Adapted from Pam Anderson
White Apron Blog https://whiteapronblog.com/
3 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Set aside.
1 stick plus 2 tablespoons butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
3/4 cup yogurt.
1 cup fresh blueberries, washed and dry
Bake at 375 degrees for 25 minutes or until golden brown.
