Blueberry Yogurt Muffins

Similar to my chocolate chip muffins but made the way I remember them from my childhood. Adjust baking time if making 12 regular size muffins, I prefer 6 Texas Muffins.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 Texas Muffins

Ingredients

• 1  cup unbleached all-purpose flour
• 1  cup whole wheat flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 1  pinch ground cloves
• 1⁄4 cup canola oil
• 1  cup plain yogurt
• 2  large eggs
• 2⁄3 cup frozen blueberries, lightly thawed

Directions

1. Line a Texas Muffin pan with 6 liners.
2. Mix the dry ingredients together first in a large bowl.
3. In another bowl, mix the wet ingredients together with a whisk.
4. Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
5. You can use fully thawed blueberries but I think they come out better if they're still frozen-- either way make sure you blot them with paper towels to remove excess moisture before you whisk them into the batter.
6. Fill each paper about halfway or a little less.
7. Bake 25-30 minutes at 350F or until browned on top.