Blueberry Muffins with Yogurt
Updated: 2 hours ago
Adapted from https://scrummylane.com/
▢2½ cups all-purpose flour (sifted makes the lightest, flavorful muffins)
▢1 tablespoon baking powder
▢½ teaspoon baking soda
▢½ cup sugar, (heaped) I use coconut sugar
▢½ teaspoon salt
▢2 large eggs, lightly beaten
▢⅔ cups oil (the original recipe used either canola or light olive oil, I use 10 T of melted Kerrygold butter)
▢1 cup Greek yogurt
▢ ½ to ¾ cup milk
▢1½ cups blueberries (preferably organic and I keep frozen, rinse when ready and pre-mix into liquid)
▢extra sugar, for sprinkling (usually brown or raw demerara)
Instructions
Preheat the oven to 375F
· Combine the flour, baking powder, baking soda, sugar and salt in a large bowl.
· Combine the eggs, melted butter, yogurt, and ½ cup milk in another bowl or jug.
· Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries if not mixed into liquid mix first. Add more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yogurt you use). The batter will be fairly thick, but not dry.
· Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the center comes out clean.
· Cool on a wire rack, then store in an air tight container.
· This modified recipe is fine for two days unrefrigerated, but if you're not going to eat them right up, refrigerate or freeze.
Ingredient Shopping List:
King Arthur Measure for Measure gluten-free all-purpose flour
Bob's Red Mill Baking Powder
Bob's Red Mill Baking Soda
Muffin pans: I use GreenPan and Caraway
I love the Caraway choices in color, and this pan is much sturdier (i.e. no chips after many uses, but then it is more costly)
