Blueberry Muffins | Flavors By Frangipane

Flavors By Frangipane

Name: Blueberry Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24
Ingredients: Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; Signature Select Double Acting Baking Powder; Challenge Butter, Unsalted, European Style; Cake Mate Sugar, Blue; Fresh Blueberries; Gold Medal All Purpose Flour with Resealable Bag; Value Corner Vanilla Flavor, Imitation; Chobani Plain Non-Fat Greek Yogurt; Pete and Gerry’s Organic Eggs Eggs, Organic, Free Range, Large

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Blueberry Muffins

Serves 2410 mins prep12 mins cook

These toddler-friendly blueberry muffins are perfect snacks, easy to bring on the go, and a quick breakfast option. They’re soft, lightly sweet, and come together in just one bowl, making them super easy to make with kids.

0 servings

What you need

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

Signature Select Double Acting Baking Powder

tsp baking powder

Challenge Butter, Unsalted, European Style

cup unsalted butter

cup sugar

cup fresh blueberries

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

tsp vanilla extract

cup plain greek yogurt

organic eggs

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Instructions

1: Preheat your oven to 375°F and grease a 24-cup mini muffin pan with nonstick spray.

2: In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

3: Mix in the yogurt, melted butter, eggs, and vanilla until smooth.

4: Fold in the blueberries.

5: Divide the batter evenly into the muffin cups, filling each almost to the top.

6: Bake for about 12 minutes, or until the edges are lightly golden and a toothpick comes out clean.

7: Let them cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.

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