Easy Blueberry Muffins

January 28th, 2015

blueberry muffins

Juno has swept in with slightly less gusto than expected. Still lots of snow, a blustery breeze, and amazingly blue skies. With the kids home from school, I have put on my camp counselor hat. Our schedule included TV in the morning, followed by breakfast, sledding, coloring, homework, and more TV. It was time for an intervention, before the day turned into one long “tv-fest”. “Let’s bake” I called out to the kids, only to be entirely ignored. It took some gentle prodding (dragging) and mild coaxing (bribing), but eventually all three children arrived in the kitchen. After much discussion (arguing) about what to make, we (I) finally decided on blueberry muffins. The baking activity concluded much too quickly (you can make these in about 5 minutes), but the fun of eating of them lasted much longer!

Easy Blueberry Muffins (adapted from Simply Recipes)
Makes 24 mini-muffins


1 ¼ cups of all-purpose flour (plus 1 Tbsp for dusting the blueberries)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
4 Tbsp butter (1/2 stick), melted
2/3 cup sugar
1 large eggs
¾ cup plain Greek yogurt
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon lemon zest (zest from 1 lemon)
1 cup blueberries


Preheat your oven to 400°F with a rack in the lower middle. In a mixing bowl, whisk together the dry ingredients including the flour, baking powder, baking soda, and salt.

In another mixing bowl, whisk together the wet ingredients including the melted butter, sugar, eggs, yogurt, milk, lemon zest, and vanilla.

Add the dry ingredients to the wet ingredients and mix until just incorporated.  Do not over mix!

Place the blueberries in the bowl where the dry ingredients just were. Shake gently and let the excess flour coat the blueberries. The flour will help keep the blueberries from sinking to the bottom of the muffin as it cooks.

Use a mini muffin pan. Grease the inside of the muffin pan wells with cooking spray or butter. Distribute the dough equally among the cups. I like to use a tablespoon to measure.

Place the muffins in the oven and bake at 400°F until the muffins are golden brown, about 10-12 minutes. (If the muffins are getting too brown, tent with foil.) Test with a bamboo skewer to make sure the centers of the muffins are done. They should be springy and slightly browned at the edges. Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan and allow them to cool on a cooling rack.


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