The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Teeny McMunn: My Recipe Box

Blueberry Yogurt Muffins


Teeny McMunn

This is a recipe my daughter in law shared. The muffins are not as sweet as some of the store bought ones that are more cake like. This recipe only makes 6 muffins, so most of us will double or triple it. I doubled it and made 15 muffins. If you do double it, PLEASE, check your measurements. I don't know why, but I always seem to miss one, like two tablespoons of milk should have been doubled, but I didn't. They are baking now so I will see if it hurt the recipe.

1 egg 1 cup flour

½ c. vanilla yogurt 6 Tbsp sugar

3 TBPS canola oil ¼ tsp salt

2 TBSP milk ¼ tsp baking powder

½ c. fresh or frozen blueberries ¼ tsp baking soda

Mix the first 5 ingredients in one bowl, and the next 5 in another bowl. Combine both until just moistened and well mixed.

Bake at 350 degrees for 20-22 minutes or until toothpick comes out clean.

Editor's note: Use frozen blueberries to avoid discoloring the batter

MY NOTES: Who cares if the batter is discolored, unless this is a fair project, but my blueberries are frozen anyway.

My daughter in law used orange juice instead of milk. I used blueberry flavored yogurt instead of vanilla. I'm not crazy for yogurt (understated) unless it is baked into something, much like sour cream and cream cheese. So there was no tasting the dough.

BY THE WAY-if you have a tried and true recipe you would like to share, please send it to Put "recipe" in the subject line. My weekly rotation is Desserts-Breads-Entrees-Salads/Vegetables.

Enjoy: The muffins are hot out of the oven and pased the taste test.


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