The Very Best Blueberry Muffins

Today I'm making the best ever Blueberry Muffins. They are loaded with blueberries, low in fat and so simple to make. These muffins don't last long in my kitchen so I usually get a few cartons of blueberries so I can make a second batch quickly. Don't forget to add the extra blueberries on the top, as the recipe describes, and your muffins will be popping with blueberries!

The Best Blueberry Muffins ever!

Your mixtures.

Adding a few blueberries to the top before baking
makes a big difference.

Bakery style muffins bursting with blueberries.

Ingredients:

1-1/2 cups of flour

2 teaspoons of baking powder

1/8 teaspoon of salt (or less - I just add a couple of shakes from the salt shaker)

1 large egg

1/2 cup of sugar

1/2 cup of milk - I use a good, creamy fat-free milk like Skim Plus or Simply Smart by Hood

1/4 cup canola oil

1/4 cup non-fat plain Greek yogurt

1 teaspoon vanilla extract

1-1/2 cups of fresh blueberries tossed with 2 tablespoons of flour (this prevents blueberries from falling to the bottom)

Instructions:

• Preheat oven to 425º. 
• Spray a 12-cup muffin tin with cooking spray. 
• In a large bowl, mix well flour, baking powder, and salt.
• In another bowl using a wire whisk, mix the egg, sugar, milk, canola oil, Greek yogurt, and vanilla until smooth.
• Add the wet ingredients to the flour mixture combining until smooth. *Do not overmix - results in tough muffins.*
• Gently fold in the blueberries that have been tossed with flour.
• Using a tablespoon, add the batter to the individual muffin cups. 
• Add 3 blueberries to the top of each muffin cup - this will result in a beautiful muffin popping with blueberries.
• Bake at 425º for 5 minutes.
• Lower oven to 350º and bake for another 15 minutes.
• Muffins should spring to touch and a tester should come out clean, free of batter.
• Cool on wire rack for 10 minutes then gently lift out using a knife.
• Enjoy!