Upon arriving at work, K discovered that her absent co-worker had left a box of blueberries in the office fridge. As they had already been sitting there for a few days, they had reached peak “use it, or lose it” status, and she was instructed to either take them or toss them. Food is a terrible thing to waste, especially when it comes in the form of sweet and delicious blueberries. So K got to work looking for blueberry recipes. Though a crisp or a crumble would be nice, the ingredients already in our kitchen lead straight to blueberry muffins. Combining Joy of Baking, Smitten Kitchen, and misc. Mr. Google suggestions, we arrived at this winner.
Why mini muffins?
a. All things mini are by nature “healthier” since they are small and their calories don’t count
b. We currently only have a mini-muffin pan…..
Yields: two dozen mini-muffins
½ cup sugar
1 tsp vanilla
5 TBSP butter (melted)
¾ cup plain yogurt (we used 0% plain greek yogurt)
1 tsp lemon zest
1 ½ cup flour
1 tsp baking powder
¼ tsp baking soda
1 cup blueberries
Mix together sugar, egg, butter, and vanilla. Add yogurt and lemon zest to mixture. Stir in flour, baking powder, and baking soda. Gently mix in blueberries. Fill greased muffin pan and bake for 20 minutes at 350 degrees. Eat and enjoy. Or freeze and share with your co-workers….
Cool Option: Crumble some streusel topping on the muffins before baking.
Mix together ¼ cup brown sugar, ¼ cup flour, 1 tsp cinnamon, and 2 TBSP butter to form streusel crumb topping.