Ingredients for Big Blueberry Busting Muffins
- All Purpose Flour
- Rolled Oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Butter
- 1 cup granulated sugar
- 2 large eggs
- Nonfat Yogurt
- 2 cups fresh or frozen blueberries
How to Make Big Blueberry Busting Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, combine the yogurt, oil, sugar, eggs, and vanilla extract. Mix until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fold in the blueberries.
- Fill each muffin liner about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
67g
Fat
26g
Carbs
13g
