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Blueberry Muffins

BLUEBERRY MUFFINS  //  adapted from Cookie and Kate

5 tablespoons unsalted butter, softened

1/2 cup sugar

1 large egg

3/4 cup plain yogurt

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup blueberries, fresh or frozen (no need to defrost the frozen)


Preheat oven to 375°F.

Line a standard 12 cup muffin tin with paper liners or spray with nonstick cooking spray.

Beat the butter and sugar until light and fluffy .

Add egg and beat well, then yogurt.

Mix the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.

Mix until combined.

Gently fold in your blueberries.

Bake for 25 to 30 minutes, until the tops are golden.


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