For a very long time (too long, in my opinion) I was a frequent buyer of boxed blueberry muffin mix. They taste good, they’re easy to make, and those tins full of tiny blueberries are irresistable.
Irresistable, that is, until I found this recipe for Texas blueberry muffins. Yup, I was cooking like a Texan before I was one!
One reason I love this recipe is because it calls for plain yogurt. The yogurt gives it a nice slightly tangy taste. The original recipe called for sour cream, but I found that when I used sour cream, they tasted kin of like corn muffins. Which is weird, but what can you do?
Whip up a batch of these muffins today, and just grab one and go all week long. They’re good with all-purpose, or whole wheat flour.
Texas Blueberry Muffins
- 1 stick of butter, softened
- 2 eggs
- 1 1/4 C. sugar
- 1 tsp. vanilla
- 1 C. plain yogurt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 C. flour
- 2 C. blueberries (fresh or frozen)
Step 1: Cream the butter and sugar together. Add the eggs and beat until smooth. Mix in the yogurt and vanilla.
Step 2: Combine all the dry ingredients and mix into the wet ingredients.
Step 3: Fold in the blueberries. Spoon into a lined or greased muffin tin.
The upside to baking muffins at 5:30 in the morning: you get to eat muffins. The downside: I was too sleepy to remember to take a picture of a finished muffin. Just imagine a picture of a blueberry muffin here: