Monday, July 18, 2011

Good Morning Blueberry Muffins

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
cooking spray
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!


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