This weekend I was reminded of just how delicious fresh blueberries are in the summer after whipping up some mini-blueberry muffins for Sunday breakfast, which I captured in the top three pictures above before digging in and washing them down with some cold milk. The best part is that if you whip up a batch, you undoubtedly will have some leftover to enjoy for breakfast during the week. The recipe is listed below, and not only are the muffins very tasty and quick to make but the recipe is also a healthier version of the standard blueberry muffin recipe. The handmade finds today are in celebration of blueberry deliciousness.
Everyday Blueberry Muffin
+ Preheat oven to 400 F. Lightly spray 12 muffin cups with nonstick spray (paper or foil liners may be added before spraying)
+ In a medium bowl whisk together 1 cup low-fat plain yogurt, 1/2 cup light orange juice, 1 large egg, 3 tbsp margarine or butter melted, 1 1/2 tsp vanilla extract
+ In a large bowl stir together 2 cups all-purpose flour, 1/2 cup granulated Splenda sweetener, 3 tbsp granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda
+ Add blueberries and stir lightly to coat with flour mixture. Make a well in the center of the dry mix and pour in yogurt mixture. Using a large spoon or spatula, stir just until the dry ingredients are moistened
+ Spoon batter evenly into muffin tins, filling each cup 2/3 full. Bake for 15 minutes or until center springs back when lightly touched
+ Cool for five minutes before removing from tins. If you have any leftover batter, I put mine in a loaf tin and baked up some muffin bread—Enjoy!
(Recipe from Eat What You Love by Marlene Koch)
(Top three photos above by Explore*Handmade)