Blueberry Yogurt Muffins

Perfect Blueberry Yogurt Muffins

I make muffins a lot and then toss them in my freezer. They are great to grab and thaw for a quick breakfast on the go, packing for a mid-day snack, and I even enjoy them as a midnight dessert. This recipe is a winner, the yogurt adds a nice lightness to the muffins that leave you reaching for one more.

Can I Use Frozen Blueberries For Blueberry Yogurt Muffins

You can use fresh or frozen blueberries in the Blueberry Yogurt Muffins. The reason why a lot of people reach for fresh is that it won’t color the batter. When you put in frozen blueberries they will bleed, and cause your batter to turn bluish toned. Some people don’t like that, so they only use fresh.

How Do You Stop Blueberries Sinking in Muffins?

Nothing is worse than sinking your teeth into your tasty muffins to find there are no blueberries except at the bottom of the muffin. Here is how you easily keep your blueberries throughout your batter.

Mix in a tablespoon of flour into your muffins, and coat them. Then fold your blueberries with the flour into the batter as the last step before you go to baking it. This will help them to float within the batter. So each bite has tender blueberries.

How Long Do Blueberry Muffins Last?

Once your blueberry muffins have cooled place them in an airtight container. Store them in the fridge or on the counter for up to two days. If you feel you won’t eat them fast enough, put them in the freezer.

Best Way to Freeze Blueberry Muffins

The first step in freezing your blueberry yogurt muffins is to allow them to cool down from the oven. Next place in an airtight container or freezer bag and toss in the freezer for up to three months.

ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp salt
• 1/4 cup orange juice
• 2 tbsp. vegetable oil
• 1 tsp. vanilla extract
• 1 cup vanilla yogurt
• 1 egg
• 1 cup fresh or frozen blueberries

directions:

1. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and make a well in center of mixture. Add orange juice, oil, vanilla, yogurt, egg and blueberries into the well and gently mix together until moist.
2. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tbsp. sugar evenly over muffins. Bake muffins at 400 F for 18 minutes and remove from muffin tins right away and cool.

Source : https://www.simplystacie.net

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