One of my all time favorite muffins is blueberry, where as most of the high school students prefer chocolate chip. Everyone worked together learning the muffin method by preparing a blueberry recipe which includes creamy yogurt and a cinnamon sugar topping. Then they branched out on their own to create personalized recipes by choosing from a variety of “mix- ins”, such as cranberry, strawberry, coconut, pineapple, mango, coconut and of course chocolate chip. As always, I am impressed with their creativity, although my vote still goes to the gooey, tart blueberry.
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
1 cup sugar
1 1/2 cups plain yogurt
¼ cup vegetable or canola oil
1 cup frozen blueberries
1 tablespoons sugar
1 teaspoon cinnamon
1. Pre-heat oven to 350 degrees and line a 12-cup muffin tin with paper liners.
2. Mix the dry ingredients ( flour, baking powder, salt and sugar) together in a large bowl.
3. Whisk wet ingredients ( yogurt, egg and oil ) together in another bowl.
4. Measure cinnamon and sugar for topping in a small bowl.
5. Using a rubber spatula, empty the wet ingredients into the well of dry ingredients.
6. Mix gently with spatula, just until combined and all ingredients are moistened.
7. DO NOT OVERMIX! This forms gluten and makes it tough and chewy.
8. Gently stir in blueberries, over stirring will turn everything purple!
9. Scoop into muffin tins and sprinkle the tops evenly with cinnamon – sugar topping.
10. Bake ON THE TOP RACK for 25-35 minutes until a toothpick comes out clean from the center and tops are golden brown and crisp.