Blueberry – Greek Yogurt Muffins

Blueberry muffin staring into the abyss.

UPDATED 11/16/2013

Below is the final recipe.  Note the changes in amounts of flour and sugar!  The final recipe was developed in conjunction with my brother, who felt the original muffins were too sweet.  Half a cup of sugar left them bland, but two thirds is juuust right.

Also, I ran out of flour one day and just used 1 1/2 cups, and they turned out even better.  So I have officially reduced that as well.  Between the reduced sugar and reduced flour, it works out better to make a dozen hearty sized muffins than 18 rather wimpy ones  (i.e. less pans to wash).

I’m afraid this is how we roll around here at Experimental Cookery.  I am always fiddling with my recipes, and sometimes I get too excited about a recipe and post it before I’ve made it more than once or twice.  Once I’m perfectly happy, I’ll go back and repost the final version.

Originally published 8/13/2013

Disclosure – I don’t actually like blueberry muffins.  Okay, I didn’t like blueberry muffins.  Since making these this morning, they’ve grown on me.  On my hips, specifically.

Blueberry - Greek Yogurt Muffins

  • Servings: 12
  • Difficulty: easy
  • Print
  • 1 1/2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup sugar
  • 1 cup greek yogurt (no-fat greek yogurt remains untested*)
  • 2 eggs
  • 2 cups frozen blueberries
  • light streusel to sprinkle on top, as much as you please

Yield:  12 delicious muffins

Preheat your oven to 350F.

Put all your dry ingredients (flour, salt, baking powder) in a bowl and mix them together.  Put all your wet ingredients (sugar, butter, yogurt, eggs) in another bowl and mix them together.  Pour the wet ingredients into the dry ingredients and mix until just combined.  Stir in the frozen blueberries.

I actually pictures for this experiment but got distracted halfway through by the fact that I was hungry and making breakfast.  Don’t worry, muffins are inherently easy.

Parcel batter out into a greased muffin pan.  Sprinkle streusel on the muffins.  Bake for 25 minutes at 350F.

Alternatively, pour the batter into a loaf pan, streusel the top, and bake for 45-60 minutes at 350F to make a blueberry tea bread.

Muffins are faster, though.

Consume in Morbo’s mighty jaws!  Remove from the muffin pans and allow to cool.  Then eat.

These guys are pretty good.  I only made them because I didn’t know what to make for breakfast and had a bunch of blueberries hanging out in my freezer, which is rather a mystery since none of us particularly like blueberries.  But they’re actually really good.  So good that I immediately sat down and emailed the recipe to my brother to prevent my forgetting what I’d done.  So good that I’ll make them again.  Which is good news because I still have blueberries lurking in my freezer.

* No fat dairy is an abomination of science.

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5 Responses to Blueberry – Greek Yogurt Muffins

  1. Pingback: Introducing Experimental Cookery | On the Care and Feeding of Geeks

  2. Melanie B says:

    I love blueberry muffins and scones and, well, anything blueberry. And so does Dom. But our kids do not. Not at all. So weird and frustrating. If I were to try to make these, and they look so temptingly yummy, I’d have to eat them all.

  3. Foxfier says:

    Agreed on no-fat dairy.

    • GeekLady says:

      Skim milk is a sad necessity of using butterfat for other, more glorious purposes. But no-fat Greek yogurt? I’m a biologist, and I don’t like to think about what is holding that stuff together!

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