Mile High Blueberry Muffins
Mile High Blueberry Muffins recipe
Yield
16 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
unbleached all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
yogurt, plain
room temperature |
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
blueberries
|
|
| ½ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
unbleached all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
yogurt, plain
room temperature |
|
| 2 | large |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
blueberries
|
|
| 118 | ml |
butter
|
|
Directions
Preheat oven to 400℉ (200℃).
Generously grease muffin pans, or use paper liners.
In a large bowl mix flour, sugar, baking powder and baking soda.
Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs.
In a small bowl, stir yogurt until creamy.
Blend in eggs and vanilla extract.
Pour all at once into flour mixture and stir until flour mixture moistened.
Do not overstir. Gently fold in blueberries.
Fill prepared muffin cups ⅔ full.
If desired, sprinkle the tops of the muffins with a bit of additional sugar.
Bake for 15 to 20 minutes, or until golden brown.
Remove from pans immediately.
Serve warm.
