Thursday, February 23, 2012

Blueberry Muffins

I've been making these muffins for years, they freeze wonderfully. I make a huge batch up for breakfast and pop most of them in the freezer. Then, when I want one I just microwave for a few seconds and I've got breakfast on the go in under a minute.

Blueberry Muffins- Makes 2 dozen

3 cups flour
1 TBSP Baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick plus 1 TBSP butter, softened
3/4 cup sugar
2 large eggs
1 1/2 cups plan or vanilla yogurt
1 TBSP vanilla
1 TBSP Lemon Zest
1 1/2 cups blueberries

Preheat oven to 375 degrees.

Combine flour, baking powder, baking soda, and salt in a large bowl. In a mixer, beat butter and sugar until fluffy. Add eggs one at a time mixing well. Add half of the dry ingredients and beat until well mixed. Add half of the yogurt and continue mixing. Once the mixture has come together again, add remaining yogurt and dry ingredients. Mix well. Add vanilla and lemon zest, stirring to combine. Fold in berries with a wooden spoon.

Place cups in a muffin tin and spray with cooking spray. fill cups about 2/3 full with batter and bake 20 to 25 minutes.

Happy Cooking!


 Nutrition info from Spark Recipe Calculator

Amount Per Serving
  Calories 139.9
  Total Fat 5.2 g
      Saturated Fat 3.0 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 1.4 g
  Cholesterol 27.8 mg
  Sodium 183.2 mg
  Potassium 65.1 mg
  Total Carbohydrate 20.6 g
      Dietary Fiber 0.7 g
      Sugars 8.2 g
  Protein 3.0 g  

1 comment:

Choc Chip Uru said...

Just as beautiful as your chocolate chip muffins - and thanks for the nutritional table :D

Choc Chip Uru
Latest: Two Twix Fudgy "Whities"