When we spent that grueling day constructing Fancy Acre Farm in the back yard, I knew I had to feed my workers right. So I made muffins like a lady. I had a giant tub of Nancy's whole-milk honey yogurt in the fridge that I wanted to use up, and so in it went. They were moist on the inside and had a nice brown sugar crust on top. I might not be much of a muffin person (too healthy) but I found these to be very good, especially when served with butter.
- Blueberry Muffins made with Yogurt
- 3 cups of a-p flour
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 10 T unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain whole milk yogurt
- 1 t grated orange peel
- 1 1/2 cups blueberries
- brown sugar to sprinkle on top
- Preheat oven to 375 degrees. In a bowl, mix flour, baking soda, baking powder and salt. In a standing mixer, cream butter and sugar together, then add eggs one at a time. Slowly add some dry mix, then some yogurt, then some dry mix, until both are thoroughly encorporated- do not over mix. Gently fold in blueberries and orange zest. After greasing them with butter, fill muffin tins about half way with batter. Sprinkle brown sugar and a little sea salt on top and bake for 20 minutes or until a toothpick comes out clean.
