Come August, prime blueberry season around here, I'm itching to use blueberries as much as possible. Aside from freezing some for winter use, they'll go into pancakes, warm fruit sauces, pies, fresh in cereal or with ice cream....the possibilities are endless. While I love to try new, experimental recipes, sometimes, the classics are where it's at. That's why I love Aunt Ellen's Blueberry Yogurt Muffins.
This recipe is simple, healthy and quick to prepare. In less than 30 minutes, you've got light, fluffy, muffins with bursting blueberries in every bite.
1 cup all purpose flour
6 tbsp. sugar
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/2 cup vanilla yogurt
3 tbsp. canola oil
2 tbsp. 2% milk
1/2 cup fresh or frozen blueberries
In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees 20-2 minutes. Makes 6 muffins.
Note: If using frozen blueberries, do not thaw before adding to batter.
