Blueberry Burst Muffins

Blueberry MuffinsA 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 Muffins

Blueberry Burst Muffins
Yields 12
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 3 cups flour
  2. 1 tablespoon baking powder
  3. ½ teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 stick plus 2 tablespoons butter, softened
  6. 1 cup sugar
  7. 2 large eggs
  8. 2 teaspoons vanilla
  9. 1 ½ cups plain yogurt
  10. 1 cup fresh blueberries
Instructions
  1. Line muffin tins with paper liners or lightly coat with non-stick spray, and preheat oven to 375 degrees F.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  3. 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.
  4. 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/
Line muffin tins with 12 paper liners or lightly coat with non-stick spray, and preheat oven to 375 degrees F.

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.

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

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 1 ½ teaspoon vanilla

Add, and beat until creamy
2 large eggs
2 teaspoons vanilla

Alternating 1/3 at a time, beat in flour mixture, then ...

Alternating 1/3 at a time, beat in flour mixture, then …

... mix in 3/4 cup yogurt.

… mix in
3/4 cup yogurt.

Follow with another 1/3 flour mixture, ...

Follow with another 1/3 flour mixture, …

... 3/4 cup yogurt, ...

… 3/4 cup yogurt, …

... and last 1/3 flour.

… and last 1/3 flour.

Gently fold in: 1 cup fresh blueberries, washed and dry

Gently fold in:
1 cup fresh blueberries, washed and dry

Scoop into prepared muffin tin, ...

Scoop into prepared muffin tin, …

... filling each cup 2/3 full. Bake at 375 degrees for 25 minutes or until golden brown.

… filling each cup 2/3 full.
Bake at 375 degrees for 25 minutes or until golden brown.

Cool in pan for 2 minutes, then ...

Cool in pan for 2 minutes, then …

... remove to a wire rack.

… remove to a wire rack.

While they're still warm, remove paper liner, ...

While they’re still warm, remove paper liner, …

... break open, and ...

… break open, and …

... enjoy with butter.

… enjoy with butter.

YUM!

YUM!