I’m always on the lookout for a blueberry muffin that is actually moist, fluffy, light and tastes just like the ones you get at Oakmont Bakery or Panera.
I’ve finally found it. This recipe is a winner. I’ve been making blueberry muffins as long as I can remember, but finally, I just started mixing things together and now? Winner, winner…blueberry muffins!
I didn’t have any eggs left in the house, so I substituted ground flax seed and that may have been the secret all along. (But I’m sure you can just use an egg if you’d rather.)
1 1/2 cups all-purpose flour
1/2 and 1 tbs cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nonfat Greek yogurt
1/4 cup milk
1/4 cup canola oil (though I used olive oil)
1 tbs flax seed + 3 tbs water (or 1 egg)
2 teaspoon vanilla extract
1 1/2 – 2 cups blueberries (mine were frozen)
Preheat oven to 350 degrees. Spray a muffin tin and set aside.
In a large bowl, mix together the yogurt, milk, oil, flax seed and vanilla. Add in baking powder, salt, sugar and mix thoroughly. Add the flour, but mix only until just incorporated. Pour in the blueberries and fold in.
Spoon the batter into the muffin tin and bake for 25-27 minutes until tops start to become golden brown and a toothpick comes out clean. Let sit for 5 minutes in the tin and then let cool on a rack.