Some things just seem to go with a cup of coffee, and for me, one of those are delicious blueberry muffins. Every now and them I make muffins to enjoy and freeze, for those mornings when making breakfast would just be one more item on the far too long to-do list.
I like my muffins to be moist and FULL of blueberries, and this recipe provides both.
I mix this right in my big pyrex measuring cup. Start with 2 1/2 cups of flour., 1 tbsp baking powder, and 1/2 tsp salt.
Melt 4 tbsp. of butter in the microwave (or stove if you desire) to add to the batter later.
Mix together 1 cup sugar, 6 oz. of greek yogurt, and 2 oz. of sour cream.
To your sugar mixture, add 1/4 cup applesauce and your melted butter.
Fold one pint of blueberries in with the flour mixture.
Add the wet mix into the dry, folding until just combined.
Your batter will be thick! As long as you incorporated all the flour, you’re good! If you need a little more moisture, you can add a bit more applesauce, but remember it’s supposed to be thick!
Use a scoop to scoop batter into greased muffin pans or lined muffin pans. I typically do a sheet of mini muffins and one of regular sized muffins with this recipe. Bake at 350 degrees for approximately 25 minutes – less for mini muffins. You can also top with sugar for extra deliciousness.
- 2 1/2 c. flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 6 oz (3/4 c.) greek yogurt
- 2 oz (1/4 c.) sour cream
- 1/4 c. applesauce
- 4 tbsp melted butter
- 1 pint blueberries
- Mix together flour, baking powder, and salt.
- Melt butter in microwave.
- Mix together sugar, sour cream, yogurt, and applesauce. Add melted butter.
- Fold blueberries into flour mixture.
- Add wet mixture to the flour, folding until combined.
- Scoop mixture into muffin pans (greased or lined).
- Bake at 350 degrees for 25 minutes (less for mini muffins) or until done.