Monday, April 16, 2012

And...I Outsmart the Expiration Date

April 18.  Supposedly, that's when the vanilla yogurt in my refrigerator "expires".

Yogurt, being a versatile dairy product, makes a great addition to muffins.  And nothing goes with vanilla yogurt better than blueberries, right?

That's what I thought too!

So, courtesy of, I give you Blueberry Muffins.  Way easy and delicious.  I look forward to reporting on how they taste in the morning.

Blueberry Muffins:

1 cup yogurt (regular or low fat)
1 large egg, lightly beaten
1/4 cup canola or corn oil
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups fresh or frozen blueberries
*Note: If using frozen blueberries, do not thaw before adding them to the batter.

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or line 12 muffin cups with paper liners. 
In a large measuring cup or bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract. 

In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or tough muffins will result. (I sprinkled the tops with a cinnamon/sugar combination).

Evenly fill the muffin cups with the batter, using two spoons or an ice cream 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 5 minutes before removing from pan. 

Makes 12 muffins.

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