I have a long list of baked goods that I’m supposed to make for folks for variety of reasons. Sometimes, it’s because I ask what they want and promise that I’ll make it, other times it’s because they want something super bad and I promise that I’ll make it. Do we see a pattern here? My friend Julie asked for muffins. Instead of bringing her muffins, I’ve been bringing lots and lots of delicious cupcakes to work. Well, now she doesn’t need to fret, because I didn’t just make muffins, I made “The Awesome-est Blueberry Muffins,” ever. No lie.
This recipe is via The Pioneer Woman. Back in 2008 she had a contest and a lovely, little lady named Ellen submitted this recipe for blueberry muffins. I don’t know Ellen, but if you love this recipe as much as I do, then I’m sure you’ll agree that she’s also pretty awesome.
These baked for about 22 mins, after 6 mins my kitchen smelled amazing. Like, super amazing. I think the kicker is the Sugar in the Raw that you sprinkle over a few blueberries after you scoop everything into your muffin tins. I decided to use liners, only because I think muffins are pretty with liners. I’m all about things that are pretty & delicious. Please don’t skip the blueberry yogurt sauce. It’s some kind of wonderful, I promise.
The Awesome-est Blueberry Muffins
- 3 cups minus 2 tablespoons flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch of salt
- Dash of Nutmeg
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 generous cup plain, unflavored yogurt (throw in extra if you want)
- 2 cups fresh blueberries
- Vanilla Extract
- Softened Butter, for muffin tins
- Turbinado sugar/Sugar in the Raw
Preheat oven to 385 degrees.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.
Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.
In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.
Recipe Source: The Pioneer Woman
Happy Monday, everyone!