When we got the circular for our grocery store, I noticed that strawberries and blueberries had gone on-sale for probably the last time this summer, so I planned to stock up. Well, the strawberries had seen better days, and I grabbed a few pints of blueberries to use on Saturday morning.
I had starred this recipe for its ease and nutritional value. Since Joe usually eats breakfast at around 4 am this month, he's hungry by 8 or 9 am and needs a snack. A healthy yet appealing muffin is the perfect snack for him to take, and these muffins are under 200 calories a piece with less than 5 grams of fat. As you can see from the recipe, most of the moisture comes from the yogurt rather than oil.
These muffins are delicious, moist, and chock full of blueberries, great for an end-of-summer treat before I move on to pumpkin muffins. I doubled the recipe to make 12.
Sunday Morning Blueberry Muffins
source: the domestic goddess Katie over at Good Things Catered
Ingredients:
1 c. all purpose flour
1/3 c. sugar
2 tsp baking powder
1/8 tsp baking soda
pinch salt
1 large egg
1 1/2 Tbsp vegetable oil
1 tsp vanilla
1/4 c. plain lowfat yogurt
1/4 c. milk
1 c. fresh blueberries
cinnamon sugar for dusting (I omitted.)
Directions:
-Preheat oven to 400 degrees and line 6 muffin cups.
-In medium bowl, combine flour sugar, baking powder, soda, salt and whisk to combine thoroughly.
-In large bowl, combine egg, oil. vanilla, yogurt milk and whisk to combine thoroughly.
-Fold dry ingredients into wet and stir until just combined (will be lumpy and thick.)
-Fold in blueberries and using ice cream scoop to spoon, divide batter evenly among 6 muffin cups.
-Generously sprinkle tops of muffins with cinnamon sugar.
-Place in oven and bake until toothpick inserted in center of muffin is removed clean, about 12-15 minutes.
-Remove from oven and let cool in tins for 2 minutes.
-Let cool completely on wire rack or eat immediately.
Makes 6 muffins
