When the going gets tough, the tough make muffins! It's so therapeutic. When Rachel was little and had a bad day, we would make muffins after school, talk and laugh...it was, and is, so calming. I still make muffins for friends, neighbors and those that are worthy of true muffinosity. (a new culinary buzz word :) I have tried so many different muffin recipes but this is still my number one go to, tried and true, can not dork it up muffin recipe!
This is a very versatile recipe...substitute any fruit you like, chopped peaches are wonderful! Vary the yogurt flavor as well and come up with your own favorite!
Great for holiday mornings.
Ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup sugar
1 8 oz container vanilla yogurt
1 1/2 cups blueberries
1/4 cup raw sugar (regular granulated sugar will work too)
Preheat oven to 350 degrees. Grease or line a 12 cup muffin tin.
In medium bowl combine flour, baking powder and salt.
In another medium bowl combine egg, sugar and yogurt.
Toss blueberries in flour mixture. Make a well in center and add wet ingredients.
This is where you want to be careful....fold/mix gently until just combined. The batter will be a bit dry and that's okay...over mixing will yield a tough, purple muffin.
Fill muffin tins almost to the top...I like a big old muffin!
Sprinkle with raw sugar.
Bake for about 20-25 minutes until a toothpick comes out clean.
Yumbo!
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