Friday, December 26, 2014

Blueberry Yogurt Muffins

I know it's not a good idea to count your chickens before they hatch but I can't stop counting my zucchini and tomatoes.  I'm also pretty proud of my container herb garden.  There's nothing better than growing your own, not just because they taste better but watching them grow is a tonic for the soul as well.  Now, I'll be totally up front with you and tell you my radish crop was a complete bust.  Luckily radish tops make a great addition to a garden salad.  Have a look at what's doing good...

One thing I keep meaning to grow is blueberries.  I know it's not as easy as tomatoes or zucchini, I know you need at least two bushes to get started, but I'm thinking that soon I'll be picking my own for recipes like these yummy muffins.
blueberry yogurt muffins

1/2 cup butter
1 cup raw cane sugar
2 eggs
1 teaspoon vanilla extract
1 & 3/4 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 & 2 tablespoons yogurt
1 & 1/2 cups blueberries (organic if you got 'um)

Preheat oven to 350 degrees.  Cream butter and sugar until fluffy.  Add eggs and vanilla extract; beat well.  Whisk together flour, baking powder, salt and nutmeg.

Add dry ingredients alternately with yogurt in a couple of additions.  Mix well.  Fold in blueberries.  Line cupcake pan with cupcake papers (or butter and flour) and evenly divide batter.  Bake for 20-25 minutes or until tester comes out clean.  Makes about 10 muffins.


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  1. Your veggies look fresh, as do those muffins! What are the flowers in the background, just being nosey...