I love a yogurt in a baked good. It softens it and adds a little twist of flavor – I often do vanilla or strawberry. BOTH of which are delightful in a blueberry muffin. The fake blueberry type things some muffins have ARE NOT worth your time! Take advantage of those summer prices and freeze some blueberries for your winter. You can add them right in the batter frozen and they still bake perfectly. ALSO THIS RECIPE ONLY USES ONE BOWL. I will do separate dry ingredients and wet ingredients bowls IF I ABSOLUTELY MUST but greatly prefer not to and this recipe will permit us!
I have been long term trying to perfect getting the domes on muffins. Think I may have achieved it primarily by 1) using a particular recipe (this one) and 2) not using liners.
Also I don’t really make blueberry muffins anymore without 1) some cinnamon and 2) more than double the amount of vanilla extract most recipes say. To me vanilla extract is like garlic where unless we are putting in a lot and I am going to discernibly taste this I’m like what are we really doing here.
Soft Blueberry Muffins
Makes 24 muffins
3 and 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup vegetable oil
1/2 cup sugar
1/2 cup brown sugar
4 eggs
4 teaspoons vanilla extract
2 cups vanilla yogurt
3 cups blueberries
Preheat oven to 400 degrees.
Mix all ingredients except for blueberries together in a stand mixer. Fold in blueberries.
Divide batter evenly in greased or lined muffin tin.
Bake for 17-18 minutes.
- 3 and ½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup vegetable oil
- ½ cup sugar
- ½ cup brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 2 cups vanilla yogurt
- 3 cups blueberries
- Preheat oven to 400 degrees.
- Mix all ingredients except for blueberries together in a stand mixer. Fold in blueberries.
- Divide batter evenly in greased or lined muffin tin.
- Bake for 17-18 minutes.
Inspired by Cookie & Kate.
