The Awesome-est Blueberry Muffins
Serves: 12
ingredients
● 2 7/8 cup flour (3 cups minus 2 tablespoons)
● 1 tsp baking soda
● 2 tsp baking powder
● 1 heavy pinch of salt
● 1 dash of nutmeg
● 1 cup sugar
● 1/2 cup vegetable oil
● 1 egg
● 1 cup plain, unflavored yogurt (generous cup) [or sour cream]
● 2 cup fresh blueberries[works best if frozen and dusted in flour.]
● 1 tsp vanilla extract (about a capful)
● 1 softened butter, for greasing muffin tins[can also use muffin liners]
● 1 turbinado sugar (optional, for topping)
● 1 cup frozen or fresh blueberries (for sauce; if fresh, add 2 tsp water)
● 1 tsp sugar (for sauce)
● 1 tsp baking soda
● 2 tsp baking powder
● 1 heavy pinch of salt
● 1 dash of nutmeg
● 1 cup sugar
● 1/2 cup vegetable oil
● 1 egg
● 1 cup plain, unflavored yogurt (generous cup) [or sour cream]
● 2 cup fresh blueberries[works best if frozen and dusted in flour.]
● 1 tsp vanilla extract (about a capful)
● 1 softened butter, for greasing muffin tins[can also use muffin liners]
● 1 turbinado sugar (optional, for topping)
● 1 cup frozen or fresh blueberries (for sauce; if fresh, add 2 tsp water)
● 1 tsp sugar (for sauce)
1/4 cup plain yogurt (heaping, for sauce)
instructions
1. Preheat
Preheat oven to 385 degrees.
2. Mix dry ingredients
In a large bowl, sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. Mix wet ingredients
In another large bowl, whisk together sugar, oil, a capful of vanilla, egg, and yogurt. Add the dry ingredients and
stir to a count of 10.
4. Fold in blueberries
Add blueberries, reserving 1/2 cup, to the mixture and stir 3 times.
5. Fill pans
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle
turbinado sugar over top (brown sugar can be used instead).
6. Bake
Bake 20 to 25 minutes and allow to cool completely.
7. Make yogurt-blueberry sauce
In a small saucepan over medium-low heat, stir together the blueberries (add 2 tsp water if using fresh) and
sugar. Cook until berries pop and the liquid begins to thicken. Dump in the heaping plain yogurt and stir to
combine. Drizzle on muffins.
Preheat oven to 385 degrees.
2. Mix dry ingredients
In a large bowl, sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
3. Mix wet ingredients
In another large bowl, whisk together sugar, oil, a capful of vanilla, egg, and yogurt. Add the dry ingredients and
stir to a count of 10.
4. Fold in blueberries
Add blueberries, reserving 1/2 cup, to the mixture and stir 3 times.
5. Fill pans
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle
turbinado sugar over top (brown sugar can be used instead).
6. Bake
Bake 20 to 25 minutes and allow to cool completely.
7. Make yogurt-blueberry sauce
In a small saucepan over medium-low heat, stir together the blueberries (add 2 tsp water if using fresh) and
sugar. Cook until berries pop and the liquid begins to thicken. Dump in the heaping plain yogurt and stir to
combine. Drizzle on muffins.
