Whole Wheat Blueberry Muffins
|Whole wheat flour||1 3⁄4 Cup (28 tbs)|
|Melted unsalted butter||1⁄4 Cup (4 tbs)|
|Plain yogurt||3⁄4 Cup (12 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Frozen blueberries||1 1⁄2 Cup (24 tbs) (Fresh Or Dry Pack)|
|Baking powder||2 Teaspoon|
Combine flour, salt, sugar and baking powder.
Beat eggs; add butter and yogurt and stir.
Combine liquid ingredients with dry ingredients, stirring only long enough to moisten.
Fold in blueberries.
Fill greased muffin tins two thirds full and bake at 400 degrees for 15 to 20 minutes, or until muffins are golden brown.
To make 6 miniature loaves 4 x 2 x 1 1/2 inches, bake 30 to 35 minutes.
Serve with butter or cream cheese.
These muffins can be frozen or prepared a day ahead and wrapped tightly, stored at room temperature, if desired, but they should be reheated at 300 degrees for 5 minutes before serving.
NOTE TO COOK: Don't forget to bring the butter or cream cheese along with the muffins.
The muffins can be carried in the tins in which they were baked and warmed.