This week my aunt, uncle, cousins, and Grandpa were visiting me in Chicago during the kid’s spring break. I had a great time showing them around the city. I was even able to offer morning sustenance while they stayed at their hotel because I happened to bake these blueberry muffins found on The Pioneer Woman. They came out wonderfully, and I had every intention of trying the fancy yogurt-blueberry sauce, but I ended up buying only enough blueberries for the muffins themselves. So it goes.
With or without the sauce, the muffins are easy to make and great to share with traveling extended families.
The Awesome-est Blueberry Muffins
- 3 cups minus 2 tablespoons flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch of salt
- Dash of Nutmeg (I used Pumpkin Pie Spice)
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 generous cup plain, unflavored yogurt (throw in extra if you want)
- 2 cups fresh blueberries
- Vanilla Extract
- Softened Butter, for muffin tins (I used spray)
- Turbinado sugar (I used brown sugar)
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.
Yogurt-Blueberry Sauce: (I skipped this step)
In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.