No-Fail Blueberry Muffins

The tiny pinch of nutmeg gives it a subtle flavor that leaves me wanting to eat another and another until before I know it half the batch is gone…ooops.

I created this recipe by slightly adapting a recipe I found on The Pioneer Woman’s blog.  I use vanilla yogurt and sour cream and add a little orange or lemon zest. I also use frozen blueberries (thawed) and cut them down by half, I like more muffin then blueberry.

This recipe is so simple and I love that it makes almost 2 dozen muffins. That way, when I eat half the batch myself there is still enough for everyone else in the family to have a couple too.

No-Fail Blueberry Muffins

 

Print

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

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: Maria

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

3.2.1275

Keep it Real!!!

Maria