I just wanted to share this yummy recipe I tried this morning. We have lots of blueberries on hand right now (thank you, Costco!) and I was craving some yummy warm baked goods, so I browsed my pinterest boards until I found this one. I changed a few things around though so I’ll repost it with my alterations. I can’t vouch for how these taste when they’ve cooled as we always gobble them up right away! But I can say that straight from the oven they were extremely moist, almost to the point of seeming like a bread pudding type consistency. Maybe not everyone’s idea of a perfect blueberry muffin, but these really hit the spot!
Blueberry Yogurt Muffins
makes about 16 regular muffins
- 2 c. all purpose flour
- 3 T. ground flax seed
- 3 T. wheat germ
- 2/3 c. sugar
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1 1/2 c. full fat vanilla greek yogurt (I used Zoi)
- 2 large eggs
- 1/4 c. unsalted butter, melted and cooled
- 1 t. pure vanilla extract
- 1 1/2 c. fresh blueberries
Heat oven to 350°. Coat muffin tins with cooking spray.
Combine flour, ground flax seed, wheat germ, sugar, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries.
Spoon into muffin tins.
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.