For you to enjoy the best natural flavors that we bring to you, you will love this recipe for Blueberry Muffins.

Family approved, totally natural and with a unique flavor.

Dare to try this recipe for Blueberry Muffins to learn new tricks in the kitchen.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Makes: 20 muffins

Ingredients:

1 ¾ cup Self-raising Flour

½ tsp Baking Soda

3 tbsp Low Fat Butter

⅔ Granulated Sugar

2 large Eggs

1 tsp Pure Vanilla Extract

1 ¼ cup Greek Fat Free Plain Yogurt

2 cup Blueberries (Fresh and Frozen)

(If using frozen blueberries, toss them in a bowl of flour)

(There is no need to thaw the blueberries before adding them to the batter)

Directions:

Step 1. Preheat oven to 375 degrees.

Step 2. Position one oven shelf in the middle rack.

Step 3. Line each muffin well with paper liners.

Muffins:

Step 1. Cream butter and sugar with an electric mixer until it has a light and smooth texture.

Step 2. Add one egg at a time, mixing immediately after each addition.

Step 3. Add vanilla extract and yogurt, beating until blended.

Step 4. Whisk the flour and baking soda together in a bowl.

Step 5. Add the flour mixture to the butter mixture. With an electric mixer, add one-half of the four mixture at a time.

Step 6. Continue to blend the ingredients without over mixing. Add some flour in a small bowl.

Step 7. Iff using frozen blueberries roll them in the bowl of flour. Add the floured blueberries to muffin batter.

Step 8. Use an ice cream scoop to measure out the batter. Fill the muffin cups ¾ ‘s full.

Step 9. Bake at 375 degrees for 15-17 minutes. (The muffin top will be slightly brown.)

Step 10. Transfer the muffins on a wire rack to cool completely. Serve either warm or room temperature.

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Blueberry Muffins

Blueberry Muffins

For you to enjoy the best natural flavors that we bring to you, you will love this recipe for Blueberry Muffins.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 ¾ cup Self-raising Flour
  • ½ tsp Baking Soda
  • 3 tbsp Low Fat Butter
  • ⅔ Granulated Sugar
  • 2 large Eggs
  • 1 tsp Pure Vanilla Extract
  • 1 ¼ cup Greek Fat Free Plain Yogurt
  • 2 cup Blueberries (Fresh and Frozen)

Instructions

  1. Preheat oven to 375 degrees.
  2. Position one oven shelf in the middle rack.
  3. Line each muffin well with paper liners.

Muffins:

  1. Cream butter and sugar with an electric mixer until it has a light and smooth texture.
  2. Add one egg at a time, mixing immediately after each addition.
  3. Add vanilla extract and yogurt, beating until blended.
  4. Whisk the flour and baking soda together in a bowl.
  5. Add the flour mixture to the butter mixture. With an electric mixer, add one-half of the four mixture at a time.
  6. Continue to blend the ingredients without over mixing. Add some flour in a small bowl.
  7. If using frozen blueberries roll them in the bowl of flour. Add the floured blueberries to muffin batter.
  8. Use an ice cream scoop to measure out the batter. Fill the muffin cups ¾ ‘s full.
  9. Bake at 375 degrees for 15-17 minutes. (The muffin top will be slightly brown.)
  10. Transfer the muffins on a wire rack to cool completely. Serve either warm or room temperature.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 190mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 3g
© Laura Jene