We are having a very good blueberry harvest this season. While we freeze some of them for enjoyment in the off-season, we also enjoy them fresh. Of course, they are always good on cereal for breakfast - or mixed in with Greek yogurt - or even in a smoothie! The options are endless!
Here is one way we enjoy these little gems - Blueberry-Yogurt Muffins. This is from the Weight Watchers Five Star Recipes cookbook, edition 2005.
2 cups all-purpose flour (I use half whole wheat).
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) carton vanilla low-fat yogurt
1 cup fresh - or frozen - blueberries, thawed
1 Tablespoon sugar
- Preheat oven to 400 degrees F.
- Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine orange juice and next 4 ingredients; add to flour mixture, stirring just until moist. Gently fold in blueberries.
- Spoon batter evenly into 12 muffin cups coated with cooking spray; sprinkle 1 Tablespoon sugar evenly over batter. Bake at 400 degrees F. for 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on a wire rack. Yield 12 servings (serving size: 1 muffin) I used foil cupcake liners, so I was able to skip spraying the muffin pan.
|A dozen? Wait a minute! Didn't I get the picture taken in time?|
The Husband is particularly fond of these, and three disappeared before the morning was over!:-)
The serving dish is designed by Susan Branch for Lenox.
The light rain continued yesterday, and the forecast is for more through today. Along with it are some cooler temperatures which are very welcome!
Come again for another blueberry recipe to be featured!
Thank you for reading. I appreciate your comments.