Another Snow Day of Baking: Blueberry Muffins

It snowed a couple of inches last night and we got a snow day out of it!  This is probably going to be our last snow day of the year, so it's only reasonable to spend it doing what I love to do: baking!  We bought some blueberries last week, and I've really been wanting to do something special with them.  When thinking of blueberries and baking, the first thing that immediately comes to mind are Blueberry Muffins! 

After looking around for some recipes, I finally found one that was looked like it would be relatively low in fat from Joy of Baking.com.  The only question was if they would taste good.  Well...they do!  Next time (because I LOVE lemon) I will probably add a little lemon extract, lemon juice, and lemon zest for Blueberry-Lemon Muffins.  Enjoy!

 

The recipe can be found here.

I used:

1 large egg, lightly beaten

1 C low fat vanilla yogurt

1/3 C vegetable oil

1 tsp vanilla extract

2 C all-purpose flour

1/2 C sugar

1 1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 C frozen blueberries

1. Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners. 

2. In a large bowl whisk together the lightly beaten egg, yogurt, oil, and vanilla extract.

3. In another large bowl, whisk the flower with the sugar, baking powder, baking soda, and salt.  Gently stir in the blueberries.  With a rubber spatula, fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined and moistened.

 

4. Evenly fill the muffin cups with the batter, using a cookie scoop.  Place in the oven and bake for about 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Transfer to a wire rack and let cool for about 10 minutes.

Makes 12 muffins.