Blueberry Muffins

I made these muffins using Pioneer Woman's recipe. She actually got the recipe from someone else. The steps are very simple, you can make finish mixing the batter in less than 15 minutes and there aren't that many bowls you need to wash afterward! These muffins turn out to be light and delicate. The first time I made them I did not add that much yogurt, resulting in a sturdier muffin that was easily taken out of the cupcake pan. Today, I made the muffins a second time, adding more yogurt, leading to a softer muffin that I enjoyed much more. The only problem was I had to use a toothpick to loosen the muffins from the pan first.

Here are some pictures.


The texture of the batter should look something like this, but it may vary due to the amount of yogurt you use.


I coated my frozen blueberries with flour so that they wouldn't sink to the bottom. Just in case. :) I learned this from the America's Test Kitchen Baking book.


Personally, I don't mix the blueberries with the batter because it just makes the batter blue. So what I do is fill the cupcake pan half full and sprinkle some blueberries, fill it to the top, then sprinkle the last bit of blueberries. Use as much blueberries as you want.







Haha, there are so many pictures of them. :) Have fun baking.