Blueberry Muffins

These Blueberry Muffins are always quick to disappear. They are low in saturated fat yet still moist and flavorful. The surprise ingredient in these muffins is yogurt. Yogurt, as we all know, is good for our bodies plus it has the ability to make muffins tender and moist with an almost bread-like texture.

I love how quickly these Blueberry Muffins can be put together. Like most muffin batters, dry ingredients are placed in one bowl, wet ingredients in another. Mix the two together and you are done. When folding in the blueberries, especially if you are using frozen blueberries,(do not thaw the frozen blueberries), have a light hand as you do not want the blueberries to crush and stain the batter blue. Other berries could be used in the place of blueberries. Blackberries, raspberries, or even chopped cranberries would be very nice. If you would like a citrus flavor, add a teaspoon of lemon or orange zest (rind) to the batter. Now, the muffin tins need to be either lightly buttered (can spray with a non stick vegetable spray) or lined with paper liners. My preference is to use paper liners since it makes cleanup a snap and I also like how pretty they look. When you pull these muffins from the oven, their golden brown crust is delightfully crisp while inside they are moist and tender and bursting with blueberries. I think this is when they are at their best. But still, even though their crusts may soften once they are covered and stored, their wonderful moist texture and delicious flavor remain intact.

Blueberry Muffins
Ingredients
1 cup plain yogurt (regular or low fat)
1 large egg, lightly beaten
1/4 cup canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups fresh or frozen blueberries

How To:
Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners.
In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.
In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result.
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.