There’s nothing I love more with my morning coffee than some sort of pastry or muffin. When I’m at work, I will usually head to Tim Horton’s in the morning and grab the one cup of coffee that I allow myself per day (I’m trying to keep my caffeine intake below 200 mg per day because of my pregnancy). While I’m standing in line to grab my coffee, I always have an internal debate about whether or not I need a muffin as well. More often than not, I will succumb to my cravings and buy a muffin….but I am always left unsatisfied. Does anyone else find coffee shop muffins to be super dense and heavy? After I eat coffee shop muffins, I always feel sluggish and like there is a brick in my stomach.
I like my muffins to be light, moist, fresh, and fluffy. So, I’ve decided to make my own muffins at home and bring them along with me to work to have with my coffee. Not only will it save me money, but I know my own baking will help me enjoy that cup of coffee so much more!
Since we’re smack dab in the middle of summer, I decided that my first batch of muffins will be blueberry ones. Blueberries are in season, and you can find them on sale at almost every grocery store right now.
The secret to these moist muffins is the yogourt. I used vanilla yogourt in mine, but I’m thinking a lemon flavoured yogourt would complement the blueberry flavour as well. This recipe makes 12 small muffins. Look at these beauties, just bursting with fresh blueberries!
Helpful tip: After washing your blueberries, make sure you drain and dry them well. If your blueberries are still wet when you put them in the muffin batter, you’ll get unappetizing wet spots in the baked muffin.
I will be making these on a regular basis for the rest of the summer while blueberries are in season! What are your favourite summer pastries to enjoy with a good cup of coffee?
Fresh and Light Blueberry MuffinsPrint Recipe
- 2/3 cup white sugar
- 1 egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1 tsp vanilla
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 vanilla yogourt (or try lemon yogourt!)
- 1 cup blueberries, washed and dried well
Preheat oven to 375 degrees Fahrenheit.
Place 12 muffin liners into the muffin tin.
Combine the sugar, egg, oil, milk, and vanilla into a bowl and whisk until thoroughly mixed.
In a separate bowl, stir together the flour, baking powder and salt until well mixed.
Add the dry ingredients into the wet ingredients and whisk together until all the lumps are gone.
Stir in the vanilla yogourt until well mixed.
Gently fold in half the blueberries.
Evenly distribute the batter into the muffin tin.
Press the remaining half of the blueberries into each muffin tin, and push them in lightly. These blueberries will be visible in the muffin top and give them a fresh juicy look!
Bake the muffins for about 25-28 minutes.
Let them cool and then enjoy!