Best Ever Muffins
Ready In: 40 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 10 tablespoons unsalted butter
- 1 cup granulated sugar, minus 1 tbs
- 2 large eggs
- 1 1⁄2 cups plain low-fat yogurt
- 1 1⁄2 cups blueberries
Directions
- Preheat oven to 375 degrees F.
- Whisk flour, baking soda, baking powder and salt together and set aside.
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Add eggs 1 at a time, beating after each addition.
- Beat in half of dry ingredients.
- Beat in one third of the yogurt.
- Beat in remaining ingredients in two batches, alternating with yogurt, just until incorporated.
- Stir in blueberries, gently.
- Grease 12-cup muffin tin with butter or canola oil spray.
- Divide batter evenly among cups. Bake 25-30 minutes; rest for 5 minutes before cooling on a wire rack.
- Serve warm with butter.
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