Everyone loves a good blueberry muffin, and quite honestly it’s pretty hard to find great quality muffins for a decent price, especially those made without a lot of questionable or unhealthy ingredients. That’s why I make my own and freeze them for those times when we really need a quick bite in the morning rush out the door.
These muffins are bursting with antioxidant-packed blueberries that are great to have at breakfast or any time of day. Substitute with chocolate chips, cranberries or dried cherries, if you prefer.
2 cups unbleached all-purpose flour
1 teaspoons salt
1- 1/2 teaspoons baking powder
1 cup pure cane sugar, granulated
1 cup whole milk yogurt, preferably the thick, European style
1 cup grape seed oil. I don’t recommend any strong oils such as olive oil because it tends to take over the flavor of the blueberry and banana.
• 1 cup fresh or frozen blueberries
Preheat oven to 350° F.
Measure all dry ingredients into a metal or glass mixing bowl. Set aside.
In a separate mixing bowl, measure out the eggs and yogurt. Using a wire whisk, mix together well. Next, add the oil and whisk again until all ingredients are well blended.
Using 1-2 cups at a time, add the dry ingredients to the wet mixture. Using a wooden spoon or heavy wire whisk, blend all ingredients until there are no lumps.
Gently fold in the blueberries, careful not to break any (it will make your batter blue!)
Place cupcake liners in the cupcake pan. Place about 1/4 cup of batter into each paper liner. Sprinkle each one with a bit of sugar on top.
Bake for 35-40 minutes, or until the center of each is completely baked (test with a toothpick or non-serrated knife).
Allow to cool before serving.
Let cool before freezing in tightly-sealed bags or containers. Keeps for several weeks.