Blueberry Muffins

We've been on a blueberry kick lately. Lucy LOVES them and I'm sure would eat her weight in them if I let her. She calls them beeburries. She's obsessed I think. She saw me using some black beans in a recipe yesterday and started hollering beeburry, beeburry. I had to try and convince her they were NOT blueberries.

I found a great recipe in one of my cookbooks a few weeks ago for muffins. This recipe comes from The America's Test Kitchen cookbook. Page 574 to be exact. I used a basic muffin recipe and added blueberries.
If you don't know what America's Test Kitchen is, then where ya been??? It is a great cookbook. If you don't have this book, then go, right now and order it. What are you waiting for, I said GO!

As I said, this is a basic muffin recipe. If you don't like blueberries you can add another fruit you do like.

Blueberry Muffins

3 cups flour
1 cup sugar
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup lowfat plain yogurt
2 large eggs
1 stick butter-melted
1 1/2 cups frozen blueberries
*I also add 1/2 tsp cinnamon, because I like cinnamon and thinks it works nicely with the berries. This is optional, if you don't like it, leave it out.

Preheat oven to 350 degrees and spray muffin till well.

Mix dry ingredients together in a large bowl. In a separate bowl mix together the eggs and yogurt. Gently fold in yogurt mixture to the dry ingredients until just combined. Next, fold in melted butter.
Measure out frozen blueberries in a colander and rinse under water till it runs clear. Fold into the batter.
*I have found that the Great Value blueberries work really well. They are nice big blueberries and stay intact while baking. I have also used the Wymans brand of wild blueberries. They are very tiny berries and seem to melt into the batter. But use whatever size you like best. Also, if using fresh berries, dust them with flour first and them add them to the batter. This is to help them from sinking to the bottom while baking.
Use a large ice cream scoop and fill muffin tins full. The original recipe said it would make 12 muffins. I get about 16 out of it.
Bake 15-22 minutes or till a toothpick comes out clean. *Again, the original recipe said to bake for like 25-30 minutes. I did not need that much time. So start with about 15 minutes and adjust from there.

These are so much better than the box mixes you can buy. And they are really very quick and easy to make. You can also freeze the extras for a quick morning breakfast.

Enjoy!