Description

These gorgeous muffins are filled with whole juicy blueberries, and they rise up tall in the pan for that classic muffin shape!

  • 3 Cups plus 1 tablespoon all-purpose flour, divided
  • 1 ¼ Cup sugar
  • 1 Tbsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. salt
  • 2 large eggs
  • 1 ½ Cup plain yogurt
  • 1/2 Cup (1 stick) unsalted butter, melted and cooled to room temperature
  • 1 Package (6 ounces) Driscoll’s Blueberries
  1. PREHEAT oven to 375°F.
  2. COAT a 12-well muffin pan lightly with cooking spray.
  3. PLACE 3 cups all-purpose flour into a large bowl.
  4. ADD 1 ¼ cups sugar.
  5. ADD 1 tablespoon baking powder and ADD 1/2 teaspoon baking soda.
  6. ADD 1/2 teaspoon salt.
  7. WHISK to combine and SET ASIDE flour mixture.
  8. CRACK 2 large eggs into a medium bowl and WHISK thoroughly.
  9. WHISK IN 1 ½ cups plain yogurt.
  10. ADD egg mixture to flour mixture and STIR gently until no dry flour is visible. Do not over mix.
  11. ADD 1/2 cup (1 stick) melted unsalted butter and STIR gently to combine. Do not over mix.
  12. SET ASIDE batter.
  13. PLACE 1 package (6 ounces) blueberries into a medium bowl.
  14. ADD 1 tablespoon all-purpose flour and TOSS gently to COAT blueberries.
  15. FOLD blueberries gently into batter. Do not overmix.
  16. DIVIDE batter evenly between muffin pan wells.
  17. BAKE 20 – 25 minutes or until golden brown and toothpick inserted in center muffin comes out clean.
  18. ALLOW muffins to cool 15 minutes.
  19. WIGGLE muffins gently to LOOSEN from pan.
  20. SERVE immediately or TRANSFER to cooling rack to cool completely.