My Favorite Blueberry Muffins
Serves 12
10 mins prep
18 mins cook
28 mins total
After much research (and many test batches), I’m happy to report: these are the "it" blueberry muffins! They’re gluten-free, lower in sugar and fat than traditional recipes—but you’d never know it. They allow the blueberries to be the real stars of the show!
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If using frozen blueberries, rinse them with water until the water runs clear. This keeps the juices from staining the batter when you mix it. Line a 12 count muffin tray with paper liners and spray the insides with nonstick baking spray. If you have a reliable nonstick muffin pan and prefer not to use liners, don't use them. Set aside.
In a medium bowl, whisk the eggs and sugar for 30 seconds, then add vanilla, yogurt, oil and whisk to combine. In a seperate medium bowl, whisk together the flour, salt, baking powder, baking soda, and nutmeg. Add the blueberries and toss with a spatula to dust them with flour and prevent from sinking.
Add the dry ingredients to the wet ingredients and mix just util there are no more traces of flour. Cover and let the batter sit at room temperature while the oven preheats. This allows the wet ingredients to hydrate the flour and vake more evenly- we have a lot of wetness from the berries, so dont want to skip this step!!
Preheat oven to 425 degrees F.
Pour the batter into the prepared pans, filling to ½ inch from the top. Move some of the blueberries around if needed so you have a few on top of each muffin, they look prettiest this way. Sprinkle the turbinado sugar evenly over the tops of the muffins.
Bake for 5 minutes, then with the muffins in the oven, turn the oven temperature down to 350 Degrees F and bake for another 18- 20 minutes or until the top is golden and a cake tester comes out just clean.
Let them sit in the pan for 10 minutes before running a knife around the perimeter of the muffins. Place them on a cooling rack to cook completely.
