- 2 cups Blueberries
- 1 /18 cups Sugar, plus 1/3 cup sugar, plus 1 teaspoon (separated like this)
- 2 1/2 cups Flour
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 Eggs
- 3 Tablespoons melted Butter
- 1/4 cup Vegetable Oil
- 1/4 cup Milk (I used nonfat but you can use any type)
- 3/4 cups low-fat Yogurt (I used Vanilla, but you can use plain or any flavor you wish; orange or blueberry might be fun to try!)
- 2 teaspoons Orange zest
Then bring 1 cup blueberries and 1 tsp sugar to a boil in a small saucepan:
Stir in the remaining cup of whole blueberries into the flour mixture until well coated.
Then gently fold the egg mixture into the flour bowl. Be careful not to over-mix these together. It's okay if some of the berries burst; they just make pretty swirls in the batter. Do not mix so much that the blueberry juice dyes all the batter, just leave it be at the 'swirl' stage.
Spray your muffin tins with a non-stick spray and fill each cup only part-way (about a shy 1/4 cup each)
Remember the sweetened blueberry 'sauce' that you made earlier? Nestle about 1 teaspoon of that mixture into the middle of each muffin:
Then finish filling each tin with the rest of the dough until the tin is full:
Then top-off with a good spoonful of the orange zested sugar on top of each muffin.
Bake at 425 degrees F for about 16 minutes or so, until the tops puff up and get a crackled sugar top, like this:
Let them cool for a minute before removing from pan otherwise they may pull apart.
- You could use lemon zest and make blueberry-lemon muffins!
- Cook's Illustrated says you can use 1 cup buttermilk instead of the mixture of 3/4 cup yogurt and 1/4 milk.
- Use fresh instead of frozen blueberries :)