Blueberry Muffins

Our bumper blueberry crop has meant I’ve had lots of opportunity to play with blueberry muffin recipes. They’re quick, easy, and perfect to send to school for tea time. This recipe has been a crowd pleaser, and I’m happy that they’re not too sweet. Each batch makes about two dozen, so there are plenty to go around.

Blueberry Muffins

• 4 1/4 cups Flour

• 4 tsp Baking Powder

• 2 tsp Baking Soda

• 1 tsp freshly ground Salt

• 1/2 cup Coconut Sugar

• 4 Eggs

• 1 cup Canola Oil (or other fat)

• 2 cups of Plain Yogurt

• 1 Tbls Orange Zest

• 2 cups fresh Blueberries

Directions

• Preheat an oven to 375°F (190°C)

• In a large mixing bowl, sift the Flour, Baking Powder, Baking Soda, and Salt together.

• In another bowl, crack two eggs, then separate the remaining two eggs and only add the yolks. Discard the whites for eggs 3 and 4. Mix in the Canola Oil, Yogurt, an Orange Zest. Whisk until smooth.

• Add the wet ingredients to the dry ingredients. Mix until just combined. It should be lumpy.

• Add the Blueberries gently. Mix until just combined.

• I like to use silicone muffin tin liners, but you can also spray two muffin tins with a non-grease spray. Fill each cup until full.

• Bake for 25+ minutes, or until a toothpick comes out clean. When the muffins are done, remove from the tins quickly and allow to cool - if you don’t eat them right away.