Sunday my parents came to visit. They came bearing a gallon sized freezer bag of fresh blueberries.
My little boy LOVES blueberries. I mean loves them. He will point to the container and say "Boo! Boo!" until I give him one. And since they are a healthy snack, he eats a lot of them.
But, they go bad quickly. So I wanted to make him (and myself) a special breakfast treat. I wanted something sweet, yet tart, moist, yet crumbly.
I found lots of recipes online, but I found myself lacking the butter necessary to make those recipes, and in all honesty, I need to cut back on my butter consumption.
So I subbed out yogurt. Oh my goodness! They were so delicious and fluffy!
What you'll need:
One cup all purpose flour- you can use whole wheat want to go a little healthier.
1 cup sugar
4 tsp baking powder
2 eggs, beaten
1 tbsp vanilla
1/2 cup low fat yogurt- any flavor you have. I used Stonyfield Low Fat Vanilla
2 tbsp oil
2 cups blueberries
1/4 cup melted butter
1/2 cup sugar
1/2 cup flour
Preheat your oven to 350.
Combine your first six ingredients in a LARGE mixing bowl.
Fold in those beautiful blueberries.
Pour your dough into your lined muffin pans.
In a separate bowl mix your butter, flour and sugar.
Then sprinkle on top of your dough.
Pop them all in the oven for about 25 minutes.
This recipe will yield 18 standard muffins for 12 muffins and a loaf pan. Or three loaf pans. Etc. Etc.
Look at that gorgeous muffin!
I love how the blueberries pop and bubble when you first take the muffins out of the oven.
I am totally in love with this recipe. You?