Blueberry muffins are quite possibly the most perfect breakfast food. I've made these muffins a few times, and they always turn out delicious. These muffins are not overly sweet, but tender and full of juicy blueberries that pop in your mouth. The secret ingredient, yogurt, also keeps them on the healthier side.
makes approximately 18 muffins
3 cups flour
1 cup sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups yogurt (I used low fat vanilla)
1 stick butter, melted & cooled
1 tsp vanilla
1 tsp almond extract
1 1/2 cups blueberries (fresh is best, but frozen are ok)
Preheat oven to 375, and either spray muffin tins or line with wrappers. Combine dry ingredients in a large bowl and whisk together. In a medium bowl, mix yogurt, eggs and extracts together until combined. Pour the wet ingredients into the dry and fold together until almost mixed. Add the butter and the blueberries and continue folding; batter should be still lumpy. Portion into muffin tin and bake for 20-23 minutes.
Enjoy while still warm!