Simple & Perfect Blueberry Muffins

These are the perfect blueberry muffins.  Exploding with sweet, delicious blueberries and hints of tangy orange zest.  They are soft and moist, perfect for a light snack. 

I have lovely memories of my mom baking delicious blueberry muffins when I was growing up. There’s something so comforting about a warm homemade muffin that would make my sister and me so happy.  We would sneak them away before they were ever fully cooled because we just couldn’t wait to eat them.  They were sweet and simple, and so, so, yummy. 

Even my very traditional Italian Nonna started making muffins. She would fill hers with carrots and zucchini, or anything else she had in her fridge that day.  Somehow, even with these unfamiliar combinations, she just knew how to make things taste so great.  I learned that baking doesn’t have to be overly complicated, or that I had to follow the rules all the time to create something so comforting and delicious.

DID YOU KNOW…

Blueberries are rich in antioxidants and contain iron, calcium, magnesium, zinc, and vitamin K. They are great for your skin and help to maintain healthy bones.  They help in lowering blood pressure, managing diabetes, protect against heart disease, and improve mental health.  They are also a great aid in healthy weight loss and help with healthy digestion. 

These Perfect Blueberry muffins are made with simple ingredients, creating light, and happy textures and pleasing flavours.  

Simple and Perfect Blueberry Muffins

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Recipe by Desiree Covello Course: MuffinsDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 5 tbsp unsalted butter

• 1/2 cups sugar

• 3/4 cup yogurt

• 1/2 tsp grated orange zest

• 1 large egg

• 1 1/4 fresh blueberries

Directions

• Heat oven to 375ºF. Line a muffin tin or spray each cup with non-stick spray.
• In a medium bowl mix together flour, baking powder, baking soda, and salt. Set aside.
• Melt butter in a small pot on the stove. Whisk together yogurt, sugar, orange zest, and an egg. Add in the melted butter and whisk together until smooth.
• Fold in the dry ingredient mixture, just until blended. Then, fold in the blueberries to incorporate. Don’t over mix. The batter will be very thick.
• Fill 12 prepared muffin cups evenly. Bake for 18-22 minutes, until tops are golden and a tester inserted comes out clean.
• When slightly cooled, remove from pan and continue to cool on rack

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