Blueberry Yogurt Muffins
Posted: Fri Jul 17, 2009 12:13 am
Blueberry Yogurt Muffins
Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup Greek yogurt (I used blueberry-flavored Oikos)
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blackberries
Topping:
3 tablespoons brown sugar
1 tablespoon cinnamon
Preparation:
Preheat oven to 350F. Line muffin tins with papers or appropriately grease.
In a small bowl, combine topping ingredients and set aside.
In a larger bowl, cream together the butter, sugar, and eggs. Beat in the yogurt and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; stir until combined.
Spoon and scrape the batter into the prepared cups. Push the stiff stuff down with blackberries and liberally sprinkle the tops with the cinnamon-sugar. Bake for 15-20 minutes for mini-muffins and about 25 minutes for regular muffins, or until toothpick inserted into center of cake comes out clean.
Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup Greek yogurt (I used blueberry-flavored Oikos)
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blackberries
Topping:
3 tablespoons brown sugar
1 tablespoon cinnamon
Preparation:
Preheat oven to 350F. Line muffin tins with papers or appropriately grease.
In a small bowl, combine topping ingredients and set aside.
In a larger bowl, cream together the butter, sugar, and eggs. Beat in the yogurt and vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon; stir until combined.
Spoon and scrape the batter into the prepared cups. Push the stiff stuff down with blackberries and liberally sprinkle the tops with the cinnamon-sugar. Bake for 15-20 minutes for mini-muffins and about 25 minutes for regular muffins, or until toothpick inserted into center of cake comes out clean.