Blueberry Muffins Tested Recipe

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These Blueberry Muffins are always quick to disappear. They are low in saturated fat yet still moist and flavorful. The surprise ingredient in these muffins is yogurt. Yogurt, as you probably know, is good for our bodies plus it has the ability to make muffins tender and moist with an almost bread-like texture. This wonderful recipe is adapted from Gail Sher's cookbook From a Baker's Kitchen. 

I love how quickly these Blueberry Muffins can be put together. Like most muffin batters, dry ingredients are placed in one bowl, wet ingredients in another. Mix the two together and you are done. When folding in the blueberries, especially if you are using frozen blueberries (do not thaw the frozen blueberries), have a light hand as you do not want the blueberries to crush and stain the batter blue. Other berries could be used in the place of blueberries. Blackberries, raspberries, or even chopped cranberries would be very nice. If you would like a citrus flavor, add a teaspoon of lemon or orange zest (rind) to the batter. Now, the muffin tins need to be either lightly buttered (can spray with a non stick vegetable spray) or lined with paper liners. My preference is to use paper liners since it makes cleanup a snap and I also like low pretty they look. When you pull these muffins from the oven their golden brown crust is delightfully crisp while inside they are moist and tender and bursting with blueberries. I think this is when they are at their best. But still, even though their crusts may soften once they are covered and stored, their wonderful moist texture and delicious flavor remain intact.