Today our kids started Vacation Bible School and I wanted to make the morning a little special. Fresh blueberries are in season and we've been enjoying them to the fullest. We love to eat them by the handful as a snack. The kids also enjoy blueberry pancakes and blueberry waffles. This morning I decided to make blueberry muffins for their mid-morning VBS snack.
Blueberry Yogurt Muffins
From the Complete Cooking Light Cookbook
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons canola oil
1 teaspoon vanilla extract
1 (8-ounce) container vanilla yogurt (I used plain- they tasted fine)
1 large egg, lightly beaten
1 cup fresh or frozen blueberries, thawed
1 tablespoon sugar
1. Preheat oven to 400 degrees.
2. Lightly spoon 2 cups flour int dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Don't over mix. Gently fold in blueberries.
3. Spoon batter into 12 muffin cups or 6 Large muffin cups. Sprinkle with 1 tablespoon sugar evenly over muffins. Bake muffins at 400 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack.
|A great way to start off the day!|