Ingredients
- For Blueberry Muffins:
- 3 cups minus 2 T flour
- 1 tsp. baking soda
- 2 tsp. bakins powder
- heavy pinch of salt
- dash of nutmeg
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 generous cup of plain, unflavored yogurt (throw in extra if you want)
- 2 cups fresh blueberries
- vanilla extract
- softened butter (for muffin tins)
- turbinado sugar or brown sugar(optional)
- For Yogurt-Blueberry Sauce:
- 1 cup frozen or fresh blueberries
- 1 tsp. sugar
- 1/4 cup plain yogurt
Preparation
Step 1
Blueberry Muffins:
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, capful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries (reserving 1/2 cup) to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.
Yogurt-Blueberry Sauce:
In a small sauce pan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp. water) and 1 tsp. sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.
Enjoy!