Blueberry Muffins

This recipe is a simple muffin mix into which you can make in just 25 minutes.

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup of sugar + 1 tablespoon for sprinkling
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 1/2 cups of whole or low-fat plain yogurt OR sour cream
  • 2 large eggs
  • 1 stick of butter (melted and cooled)
  • 2 teaspoons of lemon juice
  • 1 teaspoon of vanilla extract
  • 2 cups of blueberries
  • vegetable oil spray for the muffin pans
Ingredients
Ingredients

Directions:

Heat the oven 375°F
Grease a 12-cup muffin tin.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.

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In another bowl, whisk the yogurt and eggs together until smooth.

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Once the mixture is smooth, whisk in the lemon juice and vanilla extract.

Gently fold the yogurt mixture into the flour mixture and once combined, fold in the melted butter.

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Before you add in your blueberries, toss the berries with a tablespoon or so of flour; this keeps them from sinking or turning the batter to another color.

Once the blueberries have been tossed through the flour, gently add them in your mixture but do so a little at a time while you are folding them in.

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Once your batter is all mixed well, portion the batter into each muffin cup and sprinkle with remaining sugar.

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Bake until golden brown. This will approximately take 25-30 minutes.
Check your muffins at 25 minutes to see how they are doing.
In case you don’t know whether they’ve baked well enough inside, put a toothpick through the center and make sure the toothpick doesn’t come out with any batter still on it. It should come out with just a few crumbs attached.

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Remove from the oven and let them cool for a few minutes in the pan and then place them in a basket, wire rack, etc. and enjoy!

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Xoxo,

– R. Vargas

 

Posted by

Just a proud Texan blogging about baking + cooking, crafting, gardening, journaling, preaching, reading, thrifting, and traveling.

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