Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself.
This is miscellany‘s fifteenth installation of Finger-lickin’ Fridays!
Blueberry Yogurt Muffins
I was looking forward to trying these muffins out, but unfortunately I was disappointed with this recipe from Taste of Home. It was simple/quick enough and the muffins were definitely moist, which I liked, but they just lacked flavor. I don’t think I’ll make these muffins again – possibly a similar recipe, though, such as this one which calls for greek yogurt. (The muffins did not photograph well, either.)
Status: Tested & did not approve
- 1 cup all-purpose flour
- 6 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup vanilla yogurt (I used blueberry yogurt because I didn’t have vanilla.)
- 3 tablespoons canola oil (I used corn oil because that’s what I had on hand.)
- 2 tablespoons 2% milk
- 1/2 cup fresh or frozen blueberries (I used frozen blueberries I picked a couple months ago.)
- Plus, I added about a capful of pure vanilla extract.
- In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil, milk, and vanilla extract. Stir into dry ingredients just until moistened. Fold in blueberries.
- Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
- If using frozen blueberries, use without thawing to avoid discoloring the batter.