Blueberry Muffin

Every time we head to Texas or Florida and stop at Buc-ee’s I always have to pick up some of their BLUEBERRY MUFFINS. They are HUGE and so good. They are super moist and flavorful. On Tuesday when I was grocery shopping…I picked up 2 container of blueberries so I can make a batch of blueberry muffins!! I have to say that blueberry muffins are my ABSOLUTE FAVORITE then 2nd would be BANANA NUT. Anything blueberry is yummy…blueberry pancake, blueberry scones, and DEFINITELY blueberry MUFFINS!!!

I remember last summer…we went to Covington to picked blueberries. I think when we went…it was pretty late in the season and many people had came already..because there wasn’t much left for us to pick and the ones that they did have was VERY SMALL. They weren’t as sweet and many were even sour. Maybe I will take the kids back again this summer.

INGREDIENTS

3 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted
1 cup Greek vanilla yogurt
1/4 cup milk
2 large eggs
1 1/2 teaspoons vanilla extract
2 cups fresh blueberries (you can use frozen if you like)

 

DIRECTIONS

Preheat the oven to 350 degrees F and lightly mist a muffin pan with non-stick spray. I used a  muffin liner. 

Place the flour, sugar, baking powder, and salt in a medium bowl and stir with a whisk to combine. Set aside.

Whisk the melted butter, Greek yogurt, milk, eggs, and vanilla extract together in a large bowl until well incorporated.

Pour the liquid ingredients into the dry and stir  until combined (you should still see streaks of flour). Don’t OVER MIX!! 

Add the blueberries and fold IN carefully. DON’T over mix because you will bruise the berries. 

Divide the batter equally so they can all bake evenly. 

Bake for 20 minutes at 350° then turn the temp up to 400° for about 5-7 minutes…until the top is a nice golden brown color…or until toothpick inserted in the thickest part of a muffin comes out clean.