It was time to bake blueberry muffins with my 9 year old granddaughter, Madeline. I went hunting for a recipe with yogurt. I’ve discovered that baking with unflavored natural yogurts really increases the moisture content, even if I use all whole wheat flour. For this recipe, I used whole wheat pastry flour, which is finer ground.
The original recipe is “Jacky’s Fruit and Yogurt Muffins” from www.allrecipes.com. However I made several changes. I also think the sugar could be cut back.
I used the last of the frozen blueberries that I picked last summer with my two Florida granddaughters and their mom, Kara. The texture of frozen blueberries is fine, but I do think that while they thaw, they release all the blue dye into the batter. Something raw berries don’t do. But this is winter and it was the best we could do. They were delicious muffins.
Makes 16 – 18 two inch muffins
2 cups ww pastry flour
1 cup white sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup plain yogurt (8 oz)
1 tsp vanilla
4 TBS melted butter
2 cups blueberries
1/4 cup Sugar in the Raw
• Preheat oven to 350 degrees F
• Put muffin liners in pans or spray with cooking spray.
• Stir dry ingredients together to blend.
• In a separate bowl, mix in the yogurt, egg, vanilla and butter.
• Stir the two mixtures together.
• Fold in the blueberries. (If frozen, drain them first.)
• Scoop into the muffin pans
• Bake for 20 – 25 minutes.
Enjoy the blueberry yogurt muffins warm or cold, plain or with jam or cream cheese.