I’ve had this recipe for almost a year but I didn’t post it. Honestly, I wasn’t quite happy with it. Then the other day, I made these blueberry muffins for a friend who graduated as Valedictorian. She was so sick of cakes and sweets she asked if I would make something more “breakfasty.”
Recipe development can be difficult for me. Maybe I’m not happy with a recipe but I don’t want to torture my family anymore with the same food over and over again. Ideally, you get it right the first time but that hardly ever happens!
The other way not to torture my family is that I spread out my tries over a long period of time, like I did here with these blueberry muffins.
3 cups all purpose flour + 2 tablespoons to coat the blueberries
2 cups sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla yogurt
2 large eggs
Lemon juice from 1/2 lemon
12 ounces fresh blueberries
Preparation and Baking
1) Turn oven to 375 degrees.
2) Line muffin pan with muffin cups
3) Wash the blueberries and add a few tablespoons of flour to the bowl of blueberries and thoroughly coat the blueberries. This step is necessary because otherwise all your blueberries will sink to the bottom of your muffins. You can always substitute dried blueberries but I think fresh blueberries taste better.
3) Mix the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
4) Mix the eggs and yogurt together in a separate bowl.
5) Add the egg/yogurt mixture to the dry ingredients, mix well
6) Add the butter, mix well.
7) Add the blueberries, mix well.
8) Take an ice cream soup or spoon and place the batter into the muffin cups.
9) Bake for 23-25 minutes