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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| rolled oats: 1/2 cup |
| baking powder: 1 Tbl |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| eggs: 2 (large) |
| nonfat plain yogurt: 1 1/2 cups |
| blueberries: 1 1/2 cups |
Big Blueberry-Busting Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375 deg.
- Grease a 12-cup muffin tin.
- Mix flour, oats, baking posder, baking soda and salt.
- In a seperate bowl, beat butter, sugar and eggs until smooth.
- Add half of the dry ingredients to the wet, and half of the yogurt; mix until just combined.
- Add the remaining dry ingredients and yogurt, mix together.
- When they are almost combined, begin folding in the blueberries (gently, so they don't get squashed).
- Fill the muffin tins (they will be very full, which makes for great big muffin-tops).
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- I've had the best results with frozen berries because they stay solid during mixing. Just makes sure you give them a rinse in hot water to get all the ice off them, and even thaw them a bit. Also, dry them off before adding them (you don't want extra moisture).