Pioneer Woman Blueberry Yogurt Muffins

These blueberry yogurt muffins are made with plain yogurt, fresh blueberries, and a little nutmeg, then finished with a cooked yogurt-blueberry sauce. They bake up spongy and soft. They take about 45 minutes and make 12 muffins.

The plain yogurt is what keeps these muffins moist and soft. Stir the batter as little as possible, just to a count of ten, then fold the berries in with three stirs. Overmixing is what turns muffins dense and tough.

Hold back some of the berries to press into the tops before baking, and sprinkle turbinado sugar over them for a bit of crunch. The cooked yogurt-blueberry sauce goes on after, drizzled over the cooled muffins instead of butter.

Pioneer Woman Blueberry Yogurt Muffins

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Blueberry Desserts Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesServings:12 servingsCalories:270 kcal Best Season:Summer

Description

These blueberry yogurt muffins bake up spongy and soft from plain yogurt, studded with fresh berries, and finished with a warm yogurt-blueberry sauce drizzled on top.

Ingredients

For the Muffins:

• 3 cups minus 2 tablespoons all-purpose flour
  
• 1 teaspoon baking soda
  
• 2 teaspoons baking powder
  
• Heavy pinch of salt
  
• Dash of nutmeg
  
• 1 cup sugar
  
• 1/2 cup vegetable oil
  
• 1 egg
  
• 1 generous cup plain, unflavored yogurt
  
• 2 cups fresh blueberries
  
• Vanilla extract
  
• Softened butter, for greasing the muffin tins
  
• Turbinado sugar (optional)

For the Yogurt-Blueberry Sauce:

• 1 cup frozen or fresh blueberries (if using fresh, add 2 teaspoons water)
  
• 1 teaspoon sugar
  
• 1/4 cup plain yogurt

Instructions

1. Preheat the oven to 385°F.
   
2. In a large bowl, sift the flour, baking soda, nutmeg, baking powder, and salt together. Set aside.
   
3. In another large bowl, whisk the sugar, oil, a capful of vanilla, egg, and yogurt together. Add the dry ingredients and stir just to a count of 10.
   
4. Add the blueberries, holding back 1/2 cup, and stir three times.
   
5. Spoon the batter into well-buttered muffin pans. Sprinkle the reserved berries on top and press them down lightly. Sprinkle turbinado sugar over the tops.
   
6. Bake for 20 to 25 minutes. Let the muffins cool completely.

Make the Yogurt-Blueberry Sauce

7. In a small saucepan over medium-low heat, stir together the blueberries and 1 teaspoon sugar (add 2 teaspoons water if using fresh berries). Cook until the berries pop and the liquid thickens. Stir in the yogurt until combined. Drizzle over the muffins.

FAQs

Why is there yogurt in the batter?

The plain yogurt keeps these muffins moist and gives them a soft, spongy texture. It’s the same plain, unflavored yogurt that’s the base of my Blueberry Yogurt Smoothie, so one tub covers both.

Why do I mix the batter so little?

Overmixing develops the gluten and makes muffins dense and tough. Stir just to a count of ten once the flour goes in, then fold the berries through with three stirs. A light hand keeps the crumb tender.

What is the yogurt-blueberry sauce?

It’s a quick topping of blueberries cooked until they pop, then stirred with plain yogurt. You drizzle it over the cooled muffins instead of butter, for extra berry flavor and a little tang.

Why sprinkle turbinado sugar on top?

The coarse sugar doesn’t melt in fully, so it gives the muffin tops a light crunch and a bit of sparkle. Brown sugar works if you don’t have turbinado. Press a few berries in first, then sprinkle.

What else can I bake with blueberries for breakfast?

Plenty. If you like a blueberry bake with your morning coffee, try my Blueberry Scones Wwith Vanilla Icing, flaky from frozen butter and finished with a sweet glaze.