Blueberry Muffins
laura
The Blueberry Muffins are children's favorites. The family loves them and they are ideal for decorating a table.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Servings 20
Calories 74 kcal
- 1 ¾ cup Self-Raising Flour
- ½ tsp Baking Soda
- 3 tbsp Land O’Lakes -Low Fat Butter
- ⅔ Granulated Sugar
- 2 Large Eggs
- 1 tsp Pure Vanilla Extract
- 1 ¼ cup Greek Fat Free Plain Yogurt
- 2 cup Fresh Blueberries
Muffins:
Whisk the flour and baking soda together in a bowl. Cream butter and sugar together with an electric mixer.
The combination will result in a light and smooth texture. Beat in one egg at a time, beating directly after each addition.
Beat in the vanilla and yogurt with the butter.sugar mixture. Slowly, a little at a time, stir in the flour mixture.
Use a rubber spatula to combine the ingredients. Fold in the blueberries with the rubber spatula. Fill the lined muffin wells with an ice cream spoon to ¾’s full.
Bake at 375 degrees for 15-17 minutes. (Insert a toothpick in the center of the muffin, if it comes out clean the muffin is done.)
When completely baked remove the muffin pan from the oven. Place each muffin on a wire cooling rack. Serve either cold or warm.
Enjoy!
Keyword Blueberry Muffins