Prep 5 mins
Cook 20 mins
This is my all-time favourite blueberry muffin recipe. It's not as sweet as other muffins and it has a lighter texture and finer grain that I enjoy. The recipe comes from "Have Your Cake and Eat it, Too" by Susan G. Purdy.
- 1 large egg
- 1⁄2 cup skim milk (or 1%)
- 1⁄2 cup nonfat plain yogurt (or vanilla...sometimes I use blueberry if on hand)
- 3 tablespoons canola oil
- 1⁄2 cup granulated sugar
- 2 cups all-purpose flour, unsifted
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1⁄8 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups blueberries (fresh or frozen, if frozen, don't thaw)
- granulated sugar, for sprinkling
- Position a rack in the centre of the oven and preheat it to 400F degrees.
- Coat the muffin cups with regular or butter-flavoured cooking spray.
- In a large bowl, whisk together the egg, milk, yogurt, oil and sugar.
- Set a strainer over the bowl and add the flour, baking powder, baking soda, and salt.
- Sift the dry ingredients onto the egg mixture, then stir just to blend.
- Don't overbeat!
- Stir in the berries.
- Divide the batter among the prepared muffin cups.
- Sprinkle a little sugar on top of each muffin.
- Bake for 20 minutes, or until the tops of the muffins are well risen and golden brown, and a cake tester comes out clean.
- Cool the muffins in the pan on a wire rack for about 5 minutes, then use a fork to gently pry them from the pan.
- Serve warm.
- Note: if using frozen berries, baking may take a little longer.
- Variation: Orange-Blueberry Muffins - prepare recipe as directed but add 1 teaspoon orange extract and 1 teaspoon grated orange zest to the liquid ingredients; replace milk with orange juice if desired; topping: blend 2 tablespoons sugar with 1 teaspoon grated orange zest - sprinkle over before baking.
- Variation: Cranberry-Nut Muffins - prepare recipe as directed, but replace blueberries with whole or coarsely chopped fresh or frozen (unthawed) cranberries; topping: 2 tablespoons chopped walnuts, 2 tablespoons sugar, and 1/4 teaspoon cinnamon - sprinkle over before baking.
A blueberry muffin with lots of blueberries! I used plain yogurt and frozen blueberries (didn't need extra baking time). I was a bit concerned with some of the measurements and how full the regular muffin pan was but they made a nice, puffy muffin without spilling over. I did use muffin papers and they do stick a bit to them.
These are very good! The recipe yielded 4 regular size and 3 dozen mini size muffins. My husband devoured several of the mini ones tonight, and I'm sure that my DS's will enjoy them for breadfast in the morning. Thank you for a great recipe!