Blood Orange Blueberry Muffins

Blood Orange Blueberry Muffins
These are not meant to be “super healthy”… just made-from-scratch muffins to fill your belly.

1 1/2 cups all-purpose flour
3/4 cup granulated sugar (can substitute with Splenda or Agave Nectar)
2 teaspoons baking powder
1 cup/container Blood Orange Chobani Greek Yogurt
1/4 cup milk
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries (or frozen)

*I used half of the $3.99 bag of Schnucks frozen blueberries. I did not pat dry, but I did drain the juice from the bag.

Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners (not cupcake liners).

Combine flour, sugar and baking powder in a large mixing bowl. In a separate bowl combine, Greek yogurt, milk, oil, egg and vanilla. Stir wet ingredients into dry ingredients just enough to combine. Fold in blueberries. *I’m impatient and just threw everything in the bowl and stirred.

Fill muffin cups right to the top (these don’t rise much).

Bake for 20 to 25 minutes in the preheated oven, or until centers are domed and set (they don’t wiggle when you jiggle the pan.) *Once you hit the 20 minute mark, make sure to watch. You don’t want them to be too brown on top.

Makes 12 muffins. *One bag of frozen blueberries is enough for two batches of muffins, so if you are thawing the entire bag then I’d plan on making two batches!

The left are plain blueberry that were in a couple minutes too long (23 minutes). The right are the blood-orange blueberry that cooked for 21 minutes.

1 comment:

  1. Yummy! I love muffins! Thanks for sharing!