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This year was a bumper crop for our blueberry bushes. I didn't like going out in the hottest days of summer for hours picking them, only to turn around and have to do it again 2 days later. But, I am loving having a ton of frozen blueberries in my freezer.
Blueberry Yogurt Muffins
3 cups AP flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter/margarine - softened
1 and 1/2 cups sugar
2 large eggs
1 and 1/2 cups plain yogurt
1 teaspoon grated lemon peel
1 and 1/2 cup blueberries - thaw, if frozen
1 tablespoon flour - to toss with the blueberries
Preheat oven to 375 degrees.
Sift together dry ingredients - set aside.
In large mixing bowl, cream butter/margarine and sugar together until fluffy. Add eggs, one at a time, beating well. Beat in grated lemon peel.
Beat in 1/2 of the dry ingredients. Beat in 1/3 of the yogurt. Add 1/2 of the remaining dry ingredients and beat until incorporated. Beat in second 1/3 of yogurt. Finish by beating in the remaining dry ingredients, then the remaining yogurt. Do NOT over beat - just until the ingredients are incorporated.
Toss blueberries with the 1 tablespoon of flour.
TIP: Tossing the berries with the flour keeps them from sinking to the bottom of the muffins while baking.
Grease muffin pan and fill. Bake 25-30 minutes, until toothpick comes out clean.
Diabetic Blueberry Muffins
2 cups AP flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 stick light margarine - softened
1 cup Splenda
1/4 cup honey
2 large eggs
1 teaspoon vanilla
3/4 cup milk
1 cup blueberries - thaw, if frozen
Preheat oven to 350 degrees. Spray muffin tray with cooking spray.
Sift together dry ingredients - set aside.
Beat together margarine, Splenda and honey until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla. Add 1/2 of flour mixture and beat well. Beat in the milk. Add remaining flour and beat until all is well blended. *Add more milk, if needed to incorporate all the dry ingredients.
In a small bowl, toss the blueberries with 2 tablespoons of flour. This keeps them from sinking to the bottom of the muffins while baking. Fold into the muffins.
Spoon batter into muffin tray and bake 25-30 minutes, until toothpick comes out clean.
Do you like blueberries? Let me know. Post a comment by clicking on the comment link. I've got a ton more blueberry recipes to share, if you want 'em.
~Nicole
Friday, December 5, 2008
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4 comments:
in the original blueberry yogurt muffin recipe, the ingredient list does not say how many eggs...... i'm trying the recipe today and will use two since that's what the diabetic one shows, but i'm not sure if it's correct. can you comment please?
Hi Flutemom!
There are actually no eggs in the blueberry yogurt muffins. They turn out wonderful with just the yogurt and butter in there. I hope you like them. My kids devoured them.
the recipe directions say "add eggs, one at a time", which implied that there are at least two eggs..... are the directions incorrect?
anyway, i made them today and used two eggs and they were delicious. i also cut the sugar back to 1 cup with still excellent results
Hi Flutemom!
I double checked and you are right. I just glanced at it earlier and missed the '2 large eggs' line on my recipe card. Anyway, I'm glad they turned out good for you!!! Thanks for the heads up. I will go correct it now.
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