Our blueberry bush is producing massive amounts of fruit this year. So, I have been making a lot of blueberry goods.
I thought this recipe was interesting because of the addition of the yogurt in the batter.
I think the yogurt gives this muffins a massive amount of moisture, making them super soft. I used plain greek yogurt, so it didn’t add a lot of sugar to the muffins.
The blueberries cooked beautifully. They were plump and delicious and exploding with flavor.
The melted butter gives the muffins a nice buttery taste. You really don’t need to add any additional butter when eating them.
BLUEBERRY MUFFINS
2 1/2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Brown Sugar
1 Cup Plain or Vanilla Yogurt
2 Eggs, Beaten
1/2 Cup Butter, Melted
1 1/3 Cups Fresh Blueberries
Sift together flour, baking powder, baking soda, salt and sugar. Add yogurt, eggs, and butter and mix until dry ingredients are moistened. Fold in berries. Divide batter among 12 buttered muffin cups. Bake in a 400 degree oven for 20 to 25 minutes.
Comments