What I love about this recipe, besides the fact that it's a cinch to make and the end result isn't cake-sweet, is that it's really flexible.
I make yogurt a half gallon at a time, so you can imagine that I'm glad to find recipes that call for this much yogurt.
Since I can't be bothered with getting another bowl dirty, I just combined the rest of the wet ingredients in the measuring cup and mixed it with the fork I had used to mix the dry ingredients.
Dump all of the wet ingredients on top of the dry ones and mix until it looks like you need to stir it 5-6 more times.
The batter will look lumpy and will feel sponge-y (that's the baking powder and baking soda creating bubbles).
This is perfect. If you overmix the dough, you'll get lop-sided muffins with tunnel-like bubbles in them.
As Alton Brown would say, "that's not Good Eats". [...moment of nostalgia for cable...]
Gently fold in your blueberries, being careful not to squish them.
Spoon the batter into muffin tins coated with cooking spray, place in a pre-heated oven, and cook for 18 mins.
While the muffins are cooking, make yourself a pot of tea. I prefer a basic black English breakfast tea, myself.
Grab a muffin, a spot o' tea, and the newspaper and head for your favorite spot in the house.
This is my kitchen nook and the window looks into a giant French lilac.
You can barely make out the bird feed that's mounted about 12 inches outside the window. We call it kitty porn.
2 cups all-purpose flour
1/3 cup sugar
1 t baking powder
1 t baking soda
1/4 t salt
1/4 c orange juice (or lemon juice, or buttermilk)
2 T vegetable oil
1 t vanilla extract
1 cup or an 8-oz carton of yogurt (or a creamy dairy thing or some sort)
1 large egg
1 cup fresh or frozen bluberries
1. Preheat oven to 400 degrees.
2. Combine all dry ingredients in a large bowl and mix with a fork.
3. Combine all wet ingredients in a measuring cup and mix with a fork.
4. Dump wet into dry and stir until just barely incorporate. Do not overmix.
5. Fold in blueberries.
6. Spoon batter into muffin tins.
7. Bake for 18 mins or until wooden pick comes out clean.
8. Remove muffins immediately & cool on a rack.
9. Enjoy muffins with tea, a newspaper, and the company of a cat.
LOCAL ingredients: yogurt, egg, blueberries