Blueberry Yogurt Muffins

These past three days, my husband, his sister and I have been helping out my niece. She registered her 8 and 5 year old daughters in a half day biking camp for a week.  She had work during the first three days so we helped by picking up the girls and taking them out for lunch. My husband and I seldom see the girls so it was nice to hang out and spend time with them. I learned from the 5 year old that her favorites are blueberries and chocolates. She loves cookies and muffins too! So on the last day that we had to pick them up, I made blueberry yogurt muffins to share with them. It turned out moist, soft and not too sweet. It tastes even better with the cinnamon sugar topping. I am glad I made these blueberry yogurt muffins.  One is not enough for my 5 year old great niece. Yummy!

Blueberry Yogurt Muffins

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Author: Liza A

Serves: 12 servings

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 10 tablespoons unsalted butter, softened (1¼ stick)
• 1 cup sugar, minus 1 tablespoon
• 2 large eggs
• 1½ cups plain low-fat yogurt
• 1 teaspoon grated lemon zest
• 1½ cups fresh or frozen blueberries

Cinnamon Sugar Mixture:

• ½ cup granulated sugar
• 2 teaspoons cinnamon

Instructions

1. Adjust oven rack to lower middle position and heat oven to 375°F. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.
3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and if desired, dip in melted butter, then in cinnamon sugar mixture. Serve warm.

Notes

Recipe source: Food.com

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