Blueberry-Maple Muffins

Blueberry-Maple Muffins
Blueberry-Maple Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c. all-purpose flour

  • 1

    T. baking powder

  • 1/2

    tsp. salt

  • 1

    c. vanilla yogurt, lowfat

  • 3/4

    c. granulated white sugar

  • 6

    T. unsalted butter, melted

  • 2

    large eggs, at room temperature

  • 1/2

    tsp. maple syrup

  • 2

    T. all-purpose flour

  • 2

    T. granulated white sugar

  • 1

    c. fresh blueberries, rinsed

  • Glaze, optional:

  • 1/2

    c. powdered sugar

  • 1

    T. plain lowfat yogurt

Directions

1. Spray 12 cup muffin pan with nonstick spray. Preheat oven to 375°F. 2. In a large bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together yogurt, sugar, butter, eggs and maple syrup. In a third bowl, toss rinsed blueberries with 2 Tablespoons flour and 2 Tablespoons sugar, until coated. 3. Use a rubber spatula to fold wet ingredients into dry, just until flour is barely visible. Don't over-mix (the batter will be lumpy). Gently fold in the coated fruit. 4. Fill muffin cups using 1/2 cup batter in each. 5. Bake 20, or until toothpick inserted in center comes out clean. 6. Meanwhile, whisk powdered sugar and 1 Tablespoon yogurt in a small bowl. Immediately brush this glaze over hot muffins. Bake 1 minute more, then let sit 5 minutes before transferring to a wire rack to cool.

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