Say goodbye to yogurt: blueberry muffin recipe that’s pure heaven

Indulge in the delectable aroma of freshly baked blueberry muffins without the use of yogurt. This exceptional recipe offers a tantalizing treat that is both simple to prepare and bursting with juicy blueberry goodness.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 large egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
5. Alternately Add Wet and Dry Ingredients: Alternately add the dry ingredients to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Blueberries: Gently fold in the blueberries until evenly distributed.
7. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Enjoy: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Blueberry Muffins:

• Use Fresh or Frozen Blueberries: Fresh blueberries are ideal, but frozen blueberries can also be used. If using frozen blueberries, do not thaw them before adding them to the batter.
• Don’t Overmix: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
• Fill Muffin Cups to the Right Level: Filling the muffin cups too full will cause the muffins to overflow during baking.
• Check for Doneness: Insert a toothpick into the center of a muffin to check for doneness. If it comes out clean, the muffins are done.
• Serve Warm: Blueberry muffins are best served warm, fresh out of the oven.

Variations:

• Lemon-Blueberry Muffins: Add 1/4 cup of lemon juice and 1 teaspoon of lemon zest to the batter.
• Cinnamon-Blueberry Muffins: Sprinkle 1/2 teaspoon of ground cinnamon over the blueberries before folding them into the batter.
• Chocolate Chip-Blueberry Muffins: Fold in 1/2 cup of semi-sweet chocolate chips to the batter along with the blueberries.

Troubleshooting:

• Muffins Are Too Dry: The batter may not have been mixed thoroughly or the muffins may have been overbaked.
• Muffins Are Too Dense: The batter may have been overmixed or the oven temperature may have been too low.
• Muffins Are Not Risen: The baking powder or baking soda may have been old or the batter may not have been mixed thoroughly.

Ending on a Sweet Note

Experience the irresistible delight of these blueberry muffins, prepared without yogurt. Whether you prefer them plain or with a twist of lemon, cinnamon, or chocolate, their tantalizing aroma and juicy blueberry bursts will surely captivate your taste buds.

Answers to Your Most Common Questions

1. Can I use a different type of milk?

• Yes, you can use any type of milk, such as almond milk, soy milk, or buttermilk.

2. Can I add other fruits to the muffins?

• Yes, you can add other fruits, such as raspberries, strawberries, or bananas.

3. How long can I store these muffins?

• The muffins can be stored in an airtight container at room temperature for up to 3 days.