i guess i’m not scared of baking anymore! yogurt muffins with fresh blueberries… best blueberry muffins i’ve ever had.

i made these with my adorable niece and nephew. they dumped the ingredients in the bowl and mixed a little. they’re 19 months old and already such great chefs! there’s no such thing as too young to cook…

the munchkins loved the muffins and so did the adults 🙂 pretty simple recipe, you probably already have most of the stuff in your pantry. which is why i think i’ve gotten more into baking lately! less ingredients to lug back from the store.

in one bowl mix an egg, yogurt, oil, a dash of vanilla and milk. in another mix the flour, sugar, salt, baking powder and soda. (quantities below). mix them together (doesn’t matter dry into wet or wet into dry) JUST until incorporated. don’t overmix! stir in a couple handfuls of berries – chopped strawberries, blackberries, or whole blueberries. or even chocolate chips! whatever you want.

line a 12 cup muffin tray with cupcake liners or spray/grease the tray. fill about halfway to 3/4 oh the way up with batter, making sure to evenly distribute your berries or chips. FYI – this is a thin batter, so chocolate chips MAY sink to the bottom. if you want to avoid the risk, throw some chocolate chips on top of the batter about 10 minutes into baking.

slide into a preheated oven and bake

until cake test is successful – knife or toothpick comes out clean. about 20-25 minutes.

let cool for a bit! the berries can get really hot.

yogurt muffins

makes 12 muffins

1/2 cup yogurt

1 egg

splash of vanilla or any other extract you want to use

3 tablespoons oil

2 tablespoons milk

1 cup flour

little less than 1/2 cup sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

couple handfuls (little less than 1/2 cup) of your choice of berry or other filling

  1. preheat oven to 350
  2. prepare 12 cup muffin tray with liners or spray/butter
  3. mix wet and dry ingredients in separate bowls
  4. mix together until just incorporated
  5. stir in berries
  6. fill cups no more then 3/4 full
  7. bake for 20-25 minutes until toothpick inserted in center of a muffin comes out clean