My wonderful neighbor Jack recently gave me a huge gallon-sized bag filled with fresh blueberries. I placed them in the freezer and have been making all sorts of goodies with these sweet berries ever since. The kids were craving muffins the other morning (prior to the heatwave) so I found this recipe in “The Complete Cooking Light Cookbook”. My daughter helped bake these muffins and she did an excellent job! They turned out really moist and filled to the brim with sweet blueberries – they were absolutely delicious. I ate one small muffin and the rest of the tray was eaten by my two kids and husband – 11 muffins! They were obviously a huge hit with the family. It was a quick and easy recipe that I will use over and over.
Blueberry – Yogurt Muffins:
- 2 cups flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup freshly squeezed orange juice
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup of vanilla yogurt
- 1 large egg, lightly beaten
- 1 1/2 cups fresh or frozen blueberries (divided)
- 1 tbsp sugar
How to Make Blueberry – Yogurt Muffins
Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
Lightly spoon 2 cups of flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup of sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. In a separate bowl, combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in 1 cup of blueberries
Spoon batter into a muffin tray that has been coated with cooking spray. Divide the remaining 1/2 cup of blueberries between the muffins; sprinkle 1 tablespoon of sugar evenly over the muffins.
Bake for 17-19 minutes or until the tester inserted in the center comes out clean. Remove muffins from the pan immediately and place on a wire rack to cool. Slather with butter and enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Recipe and photo by For the Love of Cooking.net