Blueberries are in season right now. Oh happy day! In order to celebrate, a big batch of blueberry muffins was called for.
I can take no credit for this recipe. Go over to Brown Eyed Baker, and follow her directions to a T. You’ll be golden. And you’ll thank me. These are dense, creamy muffins, bursting with blueberry goodness. They scream summer! If blueberry muffins aren’t your thing, check out some of her other muffin recipes. You won’t regret it. Promise.
I wanna know: What’s your favorite summer berry? Do you like them plain? Bake them into a pastry? Make a pie?
This muffins are so moist, with just the right amount of pumpkin. Perfect for a fall treat.
I found this recipe and tweaked it to my liking
Pumpkin Yogurt Muffins
Based on a recipe from the Washington Post
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ cup melted butter
- 1/3 cup honey
- 1 egg
- 1/3 cup plain greek yogurt
- 1 teaspoon almond extract
- 1 cup canned pumpkin puree
1. Mix together the dry ingredients–flour, baking powder, baking soda, cinnamon, ginger, and salt–in one bowl. In another, mix the wet ingredients–butter, honey, egg, yogurt, almond extract, and pumpkin.
Mix your concoctions together. Gently. The Joy of Cooking says that it’s OK for muffin batter to be lumpy. If you over-mix it, your muffins will be ticked at you.
Scoop (also gently) into greased muffin tin. This batch yielded roughly 9 muffins. Feel free to double the recipe.
Bake at 375 degrees for 25 minutes. Allow the muffin babies to cool in the muffin tin for 5 minutes before you take them out. Let them cool the rest of the way on a cooling rack.