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These super moist and deelish muffins disappear in an instant in our house. (We even found the dog paws up on the counter eating some this morning. Yikes!) My kid likes using the mixer and then uses two spoons to scoop the thick batter into the mini muffin tins.
1 1/2 cups all purpose flour
1 1/2 cup wheat flour
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 stick of unsalted butter (at room temp)
1 teaspoon cinnamon
1 cup sugar
2 teaspoons vanilla extract
1 1/2 cup plain yogurt
2 cups blueberries (washed and patted very dry)
1/4 cup brown sugar
Preheat the oven to 375 degrees. Sift together flour, baking powder, baking soda, salt and cinnamon. Using the paddle attachment on an electric mixer, cream butter and sugar together. Add eggs and beat until combined. Add vanilla and continue to beat. Beat in about 1/2 of the flour mixture (do this on a low setting to avoid getting flour everywhere). Add 1/2 the yogurt and the rest of the flour mixture. Beat in remaining yogurt until just combined. Do not beat too much! Pour in blueberries and fold into mixture. Batter should be very thick. Scoop batter into mini muffin tins sprayed with baking spray. (You can also use muffin liners if you prefer.) Sprinkle a generous pinch brown sugar atop of each muffin. Bake for 10 to 12 minutes or until just beginning to turn light brown and toothpick comes out clean. Makes approximately 48 mini muffins.
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