I often wake up craving some sweet baked goodies. Something to enjoy with a hot cup of coffee that is satisfying, but not overly sinful. These One Bowl Blueberry Muffins are the perfect fix. Easy, fast and absolutely delicious. Oh and did I mention you only need 1 bowl!?
There is something so comforting and almost nostalgic about blueberry muffins. These little blue polka-dot doughy friends make me feel like a kid again. That crunchy crystal-y sugar topping and those bursts of blueberry goodness with each doughy bite is something I crave every so often . The perfect balanced breakfast in my book with a nice warm cup of coffee or cold coffee in the summer. Who am I kidding, these are great as a daytime snack, elevensies, a night time snack or when you have the munchies but want to keep it healthy.
This recipe is healthy without too much fuss and more importantly without tasking like it. How is it healthy you ask? I add a little wheat brand and whole wheat flour. However you can choose to omit the wheat brand and only use all-purpose flour. Either way these will be little or big (in my case) doughy blue polka-dot treats that will satisfy your sweet tooth and tummy.
Yields 6 large muffins or 10 standard sized muffins
Ingredients
- 5 tablespoons unsalted butter, softened
- 1/4 cup white granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 3/4 cup + 2 tablespoons plain yogurt or plain greek yogurt
- 1/2 teaspoon grated orange zest
- 1 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup wheat bran (optional for a healthier recipe)
- 1 cup blueberries, fresh or frozen (if frozen, toss them with a teaspoon of flour)
- 2 tablespoons sugar in the raw (optional)
Instructions
- Preheat oven to 375°F. Spray each cup in the muffin tin with a nonstick spray or line with paper liners.
- In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add egg and beat, then add yogurt and orange zest. Sift flour, baking powder, baking soda and salt over the wet mixture.
- Mix the batter until the flour disappears. Fold in your blueberries and try not to overmix. The dough will be thick especially if you used greek yogurt. Scoop the batter into the muffin tins. Using an ice cream scoop can be helpful to spoon the batter in. Fill each muffin cup to about 3/4 full. Sprinkle the sugar in the raw over each of the muffins for a sugary topping.
- Bake for 25 to 30 minutes, until tops are golden and a tester toothpick inserted into the center of a muffin comes out clean. Enjoy with butter and honey or some dollop of nut butter. Personally I opted for White Chocolate Wonderful from Peanut Butter & Co.
Notes
I used frozen blueberries since I made these at my parents' and there were no fresh blueberries available in the fridge at 5am. That is right, these were made before 6am courtesy of my little Poppy seed who was awake bright and early. I used a large muffin tin sprayed with non-stick oil since I am too lazy to peel the muffin paper liners off each muffin. Lastly I used a large 6-muffin tin and they came out huge and very filling! However feel free to use a 12 muffin tin for more reasonably sized muffins.
Adapted from Smitten Kitchen (one of my favorites blogs!)
Originally posted 2015-09-12 16:40:54.
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