Everywhere you turn, the medical and health world is telling us that red, purple and blue berries can be a Super Food in our diets. Many recipes incorporate berries in ways you would not normally think. But this blueberry muffin recipe is worth a clean copy in your recipe section. Plus, they are just delicious!
Blueberries consist of 14% carbohydrates, 0.7% protein, 0.3% fat and 84% water (table). They contain only negligible amounts of micronutrients, with moderate levels (relative to respective Daily Values) (DV) of the essential dietary mineral manganese, vitamin C, vitamin K and dietary fiber (table). Generally, nutrient contents of blueberries are a low percentage of the DV (table). One serving provides a relatively low caloric value of 57 kcal per 100 g serving and glycemic load score of 6 out of 100 per day.
Best Blueberry Muffins
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Freshly Ground Nutmeg
1 cup sugar
1 stick of melted butter
1 generous cup yogurt, plain
2 cups fresh blueberries
1 tsp good vanilla
2 Tablespoons turbinado sugar (or brown sugar if preferred)
Softened Butter, for muffin tins
Preheat oven to 385 degrees. Grease muffin tins with soft butter and set aside.
In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir until it comes together.
Add blueberries to mixture and stir until incorporated, trying not to break the berries.
Add mixture to well-buttered muffin pans.
Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)
Bake 20 to 25 minutes and allow to cool completely.