The BEST Blueberry Muffins

This post is brought to you by Stonyfield.

For the last three months, I've been working with Stonyfield as a brand ambassador. This has given me a chance to try out even more of their products (I was already a huge fan!) as well as try and develop tasty recipes for you (like the "Sneaky Green Smoothie" I wrote about last month).



This month, I had a chance to experiment with some recipes in the Stonyfield Farm Yogurt Cookbook. I made the "Very Blueberry Muffins" by Bonnie Freeman (pg 55)- with some minor modifications and they turned out delightful! They are light and creamy. This is my new go-to muffin recipe for sure!

Ingredients 

• 2 cups + 1 Tbsp unbleached all purpose flour, divided*
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup Stonyfield Organic Vanilla Yogurt*
• 1 tsp baking soda
• 1 egg*
• 1/2 cup safflower oil
• 1/2 cup + 2 Tbsp sugar, divided*
• 1 tsp vanilla extract
• 1 cup frozen blueberries*

*Purchase organic products for these ingredients to avoid GMOs and high risk pesticided foods.

Yield: 6 jumbo sized muffins or 12 standard sized muffins

Directions 

1. Preheat oven to 350° F. Lightly grease muffin tin with coconut oil or line with paper cups.
2. In a medium bowl, sift together 2 cups flour, baking powder and salt. Set aside.
3. In a small bowl, combine yogurt and baking soda. Set aside.
4. In a third, large bowl beat an egg with a fork. Add the safflower oil, 1/2 cup sugar and vanilla. Mix well with a silicone spatula. Add the flour and yogurt mixtures alternately to the egg mixture and stir until just blended. Batter will be thick.
5. Pour blueberries into a strainer and rinse over the sink. Place in a small bowl (I re-used the yogurt bowl) and toss with 1 Tbsp flour. Add to the batter and fold in.
6. Fill muffin tins with batter. Lightly sprinkle tops of muffins with remaining 2 Tbsp sugar.
7. Bake for 25-30 minutes for standard size muffins / 30-35 minutes for jumbo muffins or until a toothpick inserted in the center comes out clean.

Blueberry Muffins

Yield: 6 jumbo sized muffins or 12 standard sized muffins

Author: Carissa B for Creative Green Living

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

I made the "Very Blueberry Muffins" by Bonnie Freeman (pg 55)- with some minor modifications and they turned out delightful! They are light and creamy. This is my new go-to muffin recipe for sure!

Ingredients

• 2 cups + 1 Tbsp unbleached all purpose flour, divided
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup Stonyfield Organic Vanilla Yogurt
• 1 tsp baking soda
• 1 egg
• 1/2 cup safflower oil
• 1/2 cup + 2 Tbsp sugar, divided
• 1 tsp vanilla extract
• 1 cup frozen blueberries

Instructions

1. Preheat oven to 350° F. Lightly grease muffin tin with coconut oil or line with paper cups.
2. In a medium bowl, sift together 2 cups flour, baking powder and salt. Set aside.
3. In a small bowl, combine yogurt and baking soda. Set aside.
4. In a third, large bowl beat an egg with a fork. Add the safflower oil, 1/2 cup sugar and vanilla. Mix well with a silicone spatula. Add the flour and yogurt mixtures alternately to the egg mixture and stir until just blended. Batter will be thick.
5. Pour blueberries into a strainer and rinse over the sink. Place in a small bowl and toss with 1 Tbsp flour. Add to the batter and fold in.
6. Fill muffin tins with batter. Lightly sprinkle tops of muffins with remaining 2 Tbsp sugar.
7. Bake for 25-30 minutes for standard size muffins / 30-35 minutes for jumbo muffins or until a toothpick inserted in the center comes out clean.

Recommended Products:

Stonyfield Farm Yogurt Cookbook

Nutrition Facts

Calories

289.88

Fat (grams)

19.61

Sat. Fat (grams)

1.95

Carbs (grams)

26.59

Fiber (grams)

0.73

Net carbs

25.86

Sugar (grams)

24.16

Protein (grams)

3.15

Sodium (milligrams)

603.38

Cholesterol (grams)

32.89

This nutritional information is calcuated for 6 jumbo sized muffins.

https://www.creativegreenliving.com/2014/02/best-blueberry-muffin-recipe.html

Copyright, 2014, Creative Green Living.

baking, dessert, snack, bread, how to make, delicious

breakfast

American

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About the Author:

Carissa B is a cookbook author and busy mom of two creative boys. The owner and lead writer at Creative Green Living, she has won multiple awards for her work on Creative Green Living including the "Best Green Lifestyle Blogger" award in 2019 from ShiftCon.

She is the author of the hardcover cookbook, Beautiful Smoothie Bowls, as well as the backyard chicken keeping guide: Proven Techniques for Keeping Healthy Chickens. Her recipes have been featured in Urban Farm Magazine and in several cookbooks where she was a contributing author. Follow her on Pinterest, Instagram, Twitter or join the Creative Green Living Tribe on Facebook.

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disclosure: As a Stonyfield blogger ambassador, I was compensated for writing this post as part of my contract with Stonyfield. The opinions and thoughts contained in this post are 100% mine. This recipe is modified from the Stonyfield Farm Yogurt Cookbook. I only ever work with companies I support and think you, my readers, will like. Please read my full review and endorsement policy here.