Blueberry Muffins in a Jiffy

Last Sunday morning, I was again totally unprepared for breakfast.  (See last weekend’s post.)  I really needed to go to the grocery store and get staples, so I knew I did not have any milk in the house.  I thought I might still have some frozen Morning Glory Muffins in the freezer, but my forage through the deep freeze was futile—no muffins.  I did, however, come across bags and bags of frozen blueberries.    I grabbed a couple of cookbooks and started trying to find a recipe that utilized only what I had on hand.

I found a recipe for sour cream muffins and adapted it.  What followed was nine large breakfast muffins and a new recipe.  Enjoy!

Sunday Morning Blueberry Muffins

1 large farm-fresh egg
1 c. honey-flavored Greek yogurt
2 T. sugar
1 T. melted butter
1 1/2 c. flour
1 t. cinnamon
1/4 t. freshly grated nutmeg
1/2 t. baking soda
2 t. baking powder
1/2 t. fine sea salt
1 1/2 c. frozen blueberries

Preheat oven to 400 degrees.

In a large mixing bowl, whisk egg until fluffy.  Add yogurt, sugar and butter (cooled) and beat to incorporate.  Sift dry ingredients and stir into yogurt mixture until just combined.  (Do not over mix.)  Fold in blueberries.

Spray 9 large muffin tins with cooking spray.  Spoon about 1/4 c. into each. 

Bake at 400 degrees fro about 15-20 minutes. 

Blueberry Muffins

Serve with real butter!


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