Blueberry Muffins

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Blueberry Muffins

These muffins are the best thing to make for breakfast. They are bursting with fresh blueberries and are covered with a sweet glaze. The yogurt gives these muffins a light fluffy texture. And instead of putting all the blueberries into the batter, I reserved some and topped each muffin with a couple of blueberries. I just have one problem with these – I cannot stop at one!cheeky

Fold in half the blueberries into the batter and mix to homogenize.

Spoon the batter into paper cases that are lined in the muffin pan, filling 2/3 of the hole

Evenly sprinkle the remaining blueberries on top of the muffins.Bake for about 20 minutes or until you insert a toothpick in the center of a muffin and it comes out clean.

In a bowl combine the icing sugar and the milk to make a pourable glaze.Evenly drizzle the glaze on top of the muffins. Enjoy!

Blueberry Muffins

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Cook: 19 minutes
Servings 4 person
Course
Breakfast

desserts
Cuisine
RECIPES FROM AROUND THE WORD

Description

These muffins are the best thing to make for breakfast. They are bursting with fresh blueberries and are covered with a sweet glaze

Ingredients
 

  • 2 cups flour
  • 2 eggs
  • 1/3 cup yogurt
  • 2/3 cup sugar
  • 1 cup milk I used reduced fat milk
  • 4 tablespoons butter melted
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 2 cups fresh blueberries

For the sugar glaze:

  • 1 cup icing sugar powdered sugar
  • 3 tablespoons milk

Instructions
 

For the glaze:

  • Preheat the oven to 200°C/400°F. Place a rack in the center of the oven.
  • In a bowl, combine the flour, baking powder, salt and sugar.
  • To another bowl, whisk the eggs, melted butter, milk, yogurt, and vanilla.
  • Add the flour mixture to the egg mixture and stir well to combine.
  • Fold in half the blueberries to the batter and mix to homogenize.
  • Spoon the batter into paper cases that are lined in the muffin pan, filling 2/3 of the hole.
  • Evenly sprinkle the remaining blueberries on top of the muffins.
  • Bake for about 20 minutes or until you insert a toothpick in the center of a muffin and it comes out clean.
  • Set aside to completely cool down.
  • For the glaze:
  • In a bowl combine the icing sugar and the milk to make a pourable glaze.
  • Evenly drizzle the glaze on top of the muffins. Enjoy!
  • You may also like our Blueberry-Cinnamon Coffee Cake.
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hadiamobile

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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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