No-Fail Blueberry Muffins
 
Prep time
Cook time
Total time
 
The orange or lemon zest is totally optional, but it pairs up so nicely with the pinch of nutmeg that I highly recommend adding it. Also If you want you can use a full cup of yogurt, I just like to do half yogurt half sour cream. Greek yogurt or regular both work well in this recipe.
Author:
Recipe type: Blueberry Muffin
Cuisine: Breakfast
Ingredients
  • 2¾ cups plus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ tsp salt
  • Dash of Nutmeg
  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 egg
  • ½ cup plain or vanilla yogurt, I like to use vanilla
  • ½ cup sour cream (can be substituted with an additional half cup yogurt)
  • 1 cup frozen blueberries, thawed and drained
  • Zest of an orange or lemon approx 1 tsp
  • ½ tsp vanilla Extract (if you use a full cup of vanilla yogurt, you can eliminate this ingredient)
Instructions
  1. Preheat oven to 385 degrees
  2. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
  3. In another large bowl whisk together sugar, oil, vanilla, egg, yogurt, sour cream and orange or lemon zest.
  4. Add the dry ingredients and stir to a count of 10.
  5. Add blueberries, to mixture and stir 3-6 times.
  6. Add mixture to prepared muffin pans.
  7. Sprinkle a pinch of sugar over top of each muffin.
  8. Bake 20 to 25 minutes and allow to cool completely. If using mini muffin tins cook for 12-15 minutes.
  9. Make approx 20-24 regular size muffins
Recipe by Real Life Dinner at https://reallifedinner.com/no-fail-blueberry-muffins/