As many of you may know, I love blueberries. In middle school a friend gave me a blueberry-themed birthday gift box full of blueberry flavored, scented, shaped, colored things. I loved it! I’m always seeking more ways to bake with these awesome spheres of flavor and this muffin recipe is awesome. Take these muffins, add scrambled eggs, fruit and juice or coffee and you’ve got yourself the perfect weekend brunch!
Source: Slightly Adapted from Baking Illustrated
2 cups flour
1 T. baking powder
1/2 tsp. salt
1 cup sugar
4 T. butter, melted and slightly cooled
1 1/2 cup nonfat greek yogurt
1 1/2 cup fresh or frozen blueberries
Preheat oven to 350 and line muffin tin with liners
1. Whisk together flour, baking powder and salt in a large bowl
2. Whisk egg vigorously for about 20 seconds in a separate medium bowl. Add sugar and whisk vigorously again for another 30 seconds, until light and fluffy. Add melted butter, two or three additions at a time, whisking after each addition. Add greek yogurt in two additions
3. Add blueberries to flour mixture and stir to combine. Fold in yogurt mixture and mix (but don’t overmix!). Batter will be thick. Spoon it in to muffin liners and bake for 25-28 minutes.