Warm blueberry muffins are ohhh so good. I love weekend mornings when I can leisurely wake up and make breakfast. I say “leisurely” with a grain of salt because Buster wakes up at 6am every day and doesn’t understand the concept of sleeping in, but not having to get ready and go to work just makes the whole day feel more relaxed.
I chose this recipe because it uses yogurt for moisture instead of oil, and I happened to have yogurt in the house. How convenient! Also, because it is winter, I used frozen blueberries which worked just as well as fresh. They all bake pretty much the same way.
You could use pretty much any little berry-like fruit. The recipe suggests raspberries, but I might try them with sliced strawberries, too. The base of the muffin recipe is definitely a good one… and the crumb topping is easy and wonderful. I want to eat one right now, but they are all gone. Sigh. There’s always next weekend.
Here’s how I made them.
Blueberry Yogurt Muffins
1/2 cup vanilla yogurt
3/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar, packed
4 tablespoons butter, melted
2 large eggs (or 1/2 cup egg substitute)
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup red raspberries or blueberries
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 tablespoons softened butter
Heat the oven to 400°. Lightly spray the muffin cups with cooking spray or put cupcake liners into the cups.
In bowl combine yogurt, milk, granulated sugar, brown sugar, melted butter, and eggs. In a separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes if you are making 12 large muffins. If you are making mini-muffins then the cook time will be shorter.
Source: About:Southern Food