Blueberry Muffins

Blueberry Muffins

Keep your freezer stocked with these wholesome blueberry muffins. They're great for breakfast or as a healthy snack.


1 1/4 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1/4 tsp. cinnamon
1/4 cup butter, room temperature
1/2 cup sugar
1 egg
3/4 cup plain Balkan-style yogurt (6% fat)
1 tsp. vanilla
Zest of 1/2 orange
3/4 cup blueberries
Flour, for dusting blueberries


Preheat oven to 375 degrees F. Grease and flour muffin cups or line with paper liners.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon and pinch of salt. Set aside.

Add butter, sugar and beat with hand mixer until well combined. Add egg and continue to beat until smooth. Mix in yogurt, vanilla and orange zest until well combined. Stir in flour mixture, just until combined. Do not over mix.

Toss blueberries with 1 tbsp. flour. Shake off excess flour. Gently fold blueberries into muffin batter.

Spoon batter into 6 to 8 muffin cups. Bake until tester comes out clean and golden brown, about 18 to 20 minutes.

To freeze the blueberry muffins: Let cool completely. Package individually so you can take one at a time as needed. Seal airtight and freeze for up to 1 month.

Yield: 6 to 8 muffins.



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