I used up one pint today making these blueberry muffins.
Emma LOVED them! She opted for eating hers with a fork because the blueberries were HUGE and very messy!
Here’s the recipe….
Batter:
1 1/2 cups flour
1/2 cup sugar
1 cup blueberries (fresh or frozen – I used fresh)
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 cup Egg Beaters (or 1 egg)
1 6oz. cup yogurt (not lite – I used Yoplait French Vanilla)
2 T. milk
1/4 cup canola oil
Topping:
1 T. sugar
1/4 tsp. ground cinnamon
Preheat oven to 400 degrees. Line 12 muffin cups or spray with canola oil spray.
Combine flour, 1/2 cup sugar, blueberries, baking powder, 1 tsp. cinnamon, and salt in a medium bowl.
Combine egg, yogurt, milk, and oil in a smaller bowl. Add to flour mixture, and mix just until moistened.
Spoon batter into muffin cups.
Combine sugar and cinnamon for topping. Sprinkle about 1/4 tsp. on top of each muffin.
Bake 18-20 minutes or until lightly browned. Remove muffins to a wire rack to cool completely.
