Tuesday, April 26, 2011

Recipe : Mile High Blueberry Muffins

These are fabulous muffins.  Seriously.  Definitely worth making!

Mile High Blueberry Muffins 

2 1/2 cups unbleached flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter
1 cup plain yogurt -- room temperature   (I used strawberry, very good!)
2 eggs -- slightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries

Preheat oven to 400°.

Generously grease muffin pans, or use paper liners.

In a large bowl mix flour, sugar, baking powder & baking soda.  Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs.

In a small bowl, stir yogurt until creamy. Blend in eggs & vanilla extract. Pour all at once into flour mixture & stir until flour mixture moistened. Do not overstir. Gently fold in blueberries.

Fill prepared muffin cups 2/3 full. If desired, sprinkle the tops of the muffins with a bit of additional sugar. 

Bake for 15-20 minutes, or until golden brown. Remove from pans immediately. Serve warm.

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