Blueberry Yogurt Muffins
A few days ago I posted a recipe for gluten free blueberry muffins made with almond flour and oat bran.
But a gluten free diet is not for everyone, so if you’re like me and can’t resist the tons of blueberries available now and buy them by the six-pack as I do, and you also love blueberry muffins in the summer when the berries are so fat and sweet, here’s a really simple recipe for traditional blueberry muffins.
These are plain, vanilla-y flavored. You can add a teaspoon of grated fresh lemon peel or orange peel for a more citrusy taste. You can also add a half cupful of chopped nuts.
Blueberry Yogurt Muffins
4 tablespoons unsalted butter
1-3/4 cups all-purpose flour
1/4 cup sugar
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup plain yogurt
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Melt the butter and set it aside. Mix the flour, sugar, baking powder, salt and baking soda together in a bowl. In a second bowl, combine the yogurt, egg and vanilla extract and blend them thoroughly. Pour the liquid ingredients into the flour mixture and stir just to bend ingredients. Fold in the blueberries. Drop into the muffin cups. Bake for 20-25 minutes or until a cake tester inserted into the center comes out clean.
Makes 10