Blueberry Yogurt Muffins

My gang picking berries this Monday. I think they ate more than they put into their buckets!







Blueberry Yogurt Muffins

1 egg
2 (6 oz. each) cartons blueberry yogurt (or plain with a little added honey)
1/4 c. oil
2 c. all purpose flour
1/2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 c. fresh blueberries or 3/4 c. frozen blueberries, thawed, rinsed and well drained

Heat oven to 400 degrees. Line 12 muffin tin cups with paper muffin cups (mine stuck to the paper, so next time I will just grease the pan). Beat egg in large bowl; stir in yogurt and oil. Mix in flour, sugar, baking powder and salt until moistened. Fold in blueberries. Fill muffin cups about 2/3 full. Bake until golden brown, 20-25 minutes. Immediately remove from pan. Makes 12 muffins (I actually got 22 out of one batch -- maybe my muffin tin is smaller).

Enjoy with butter while still warm!

Very Best Blueberry Cobbler

July 9, 2009

One more blueberry recipe! This one is too good to pass up!

Very Best Blueberry Cobbler
(from allrecipes.com)

INGREDIENTS:
2 1/2 cups fresh or frozen
blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1/2 cup white sugar, or to
taste
1/2 teaspoon all-purpose
flour
1 tablespoon butter,
melted

1 3/4 cups all-purpose
flour
4 teaspoons baking
powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

1. Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Mmmm, this was so delicious with freshly whipped cream!