Blueberry Muffins

These Blueberry Muffins are easy to bake and a sheer delight to enjoy. I used fresh blueberries from our own state of New Jersey, where the largest number of these fruit are grown and hand picked in America. Blueberries are sweetest when in season from mid-June to mid-August, but are still available year round. So, you can bake these treats for desserts or snacks any time,wherever blueberries are available. This recipe was adapted from A Baker's Kitchen by Gail Sher. Makes 12 muffins.

Cook Time20

Total Time20

Course: Dessert, Snacks

Cuisine: American

Keyword: Blueberry Muffins

Servings: people

Calories: 483kcal

Author: Asian in America

Equipment

12-cup muffin or cupcake pan, baking cups 2 x 1 ¼ inches

Ingredients

1 cup plain yogurt
1 whole large egg, lightly beaten
¼ cup vegetable oil
½ teaspoon vanilla extract
2 cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon powder
¼ teaspoon salt
½ cup fresh or frozen blueberries

Instructions

Line the non-stick muffin pans with paper liners. Set aside.
Preheat oven to 375 F degrees (190 C).
Place the oven rack in the center.
In a large mixing bowl, whisk together the yogurt, beaten egg, oil and vanilla. Set aside.
In another large bowl, whisk together the flour, sugar, baking powder and soda, cinnamon and salt.
Take 1 tablespoon of the dry ingredients and toss it with the blueberries. Mix gently. Set these aside.
Using a rubber spatula, gently fold the wet ingredients into the dry ingredients. Stir until all ingredients are blended.
Gently stir in the blueberries into the mixture.
Do not over mix the batter or else muffins will become tough after baking.
Pour the batter, about ¾ full, into the paper-lined muffin cups, using a large spoon or ice cream scoop.
Bake at 375 F for 15 to 20 minutes. Insert a cake tester in the center of a muffin. If tester comes out clean, muffin is done.
Transfer muffins to a wire rack and cool for 5 minutes. Serve as a dessert or snack.

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