Description
One Bowl Blueberry Muffins whip up fast and easy! Topped with coarse sugar and flecked with juicy berries, they make the perfect breakfast treat or anytime snack.
Ingredients
Units
Scale
- 2 cups flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup plain yogurt, Greek yogurt preferred
- 2 eggs
- 1 teaspoon vanilla paste, or extract
- 1/4 cup butter, melted
- 1 1/4 cups blueberries
- coarse sugar – to finish
Instructions
- Preheat oven to 400° F (205°C). Prep 12- cup muffin tin, greased or lined with paper muffin cups.
- In a large bowl add dry ingredients and whisk to combine, make a shallow well in your dry ingredients, add milk, eggs butter and vanilla. Mix lightly (fold 3 or 4 times), with batter still slightly dry, then add fruit and fold lightly another seven or eight times, scraping down the bowl as you go. DO NOT OVERMIX (this makes for tough muffins).
- Fill muffin tins/cups, distributing the batter evenly in our muffin pan, to ensure you have 12 muffins then top-up each muffin with the remaining batter. I like to use a portion/ice cream scoop for this step, this helps me to measure more accurately. Finish with a sprinkling of coarse sugar for a crisp, sweet muffin top.
- Place rack in the centre of your oven. Bake in a preheated 400°F (205°C) oven for 20 – 22 minutes or until a toothpick in the centre of a muffin comes out clean with a few crumbs. Cool on a rack and… eat ’em up!
Notes
If you find yourself with empty holes in your muffin pan, don’t fret. Simply add enough water to cover the bottom of the muffin indent in your pan, about a 1/4 inch deep. This way you won’t scorch your pan and you’ll add a little steam to the oven so your slightly larger muffins with cook faster and raise better.
No Greek Yogurt? Use any kind of plain yogurt you like, or straight up substitute sour cream or ricotta cheese. Same measure.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American