Today I’m baking blueberry muffins, and I have to tell you, these are special muffins. A few weeks ago, my Aunt Patricia handed me a card at church. “I brought you a recipe,” she said. And did she ever. Thank you Aunt Patricia, I love the recipe. The only thing I have changed is that I have doubled the quantities from her original recipe – so I can have twice as many muffins. These are so easy to make maybe you’ll want to surprise Mom with a batch of these for Mother’s Day.
Blueberry Yogurt Muffins
2 cups all purpose flour
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1 cup vanilla yogurt
1/3 cup canola oil
1/4 cup 2% milk
1 cup fresh or frozen blueberries
In a bowl, combine flour, sugar, salt, baking soda, and baking powder. Whisk together. In another bowl, combine eggs, yogurt, oil, and milk.
Stir yogurt mixture into flour mixture just until moistened. Fold in blueberries. If using frozen blueberries, do not thaw before adding to batter.
Spray a muffin tin with cooking spray; fill cups 3/4 full.
Bake at 350 degrees F for 28-30 minutes or until a wooden pick comes out clean.
Cool in pan about 5 minutes before removing. Makes 12 muffins.
These are so yummy. I think they would make a great Mother’s Day breakfast, perhaps even for myself.
I think they would make an excellent Mother's Day breakfast, too! Happy early Mother's Day! <3
I may just have to run down to the store for some yogurt and blueberries in the morning.