We spent this past weekend up in the mountains with my family. My parents were in town, so we rented a house to celebrate Christmas. My brother and SIL met us up there as well. It was so much fun, and so relaxing. We brought tons of food, so we could cook and just relax. Traditionally we have French Toast for our Christmas breakfast, so that was on the menu for sure. My brother wanted to add his favorite blueberry smoothie to breakfast as well. Blueberries are known to help with memory, so there was joking all weekend about making sure we got enough blueberries in our diet.
I always have frozen blueberries in my freezer. They are so easy to throw in smoothies for a quick and healthy breakfast or even just to snack on. Blueberries have only 80 calories per cup, are high in vitamin C, and are a good source of fiber. The US Highbush Blueberry Council website has lots of great recipe ideas and even more facts about blueberries. Frozen blueberries are one of the few fruits that I think are equally delicious frozen and fresh. Plus there are just so many things you can do with them. You can follow along on Facebook, Twitter, or Pinterest to see all the latest happenings.
You all know that muffins are one of my favorite things to make. I have made blueberry muffins here before, but after trying a different baking method with these Triple Chocolate Muffins, I wanted to try it with other varieties as well. You start by baking the muffins at a super high temperature, and then lowering it to finish cooking. The muffins get a high domed top but are still soft, tender, and full of plump blueberries. Great to have in the freezer for quick week day breakfasts.
Soft and tender big bakery style muffins filled with plump blueberries
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 cups flour
- 1 Tbls baking powder
- 1 tsp salt
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/4 cup plain Greek yogurt
- 1 1/2 cups frozen blueberries
- Preheat oven to 425 degrees. Prepare a 12 cup muffin tin with non-stick spray or liners. Set aside
- In a bowl whisk together flour, baking powder, and salt. Set aside.
- In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
- Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
- Slowly add the flour mixture and yogurt, alternating between the two; until just combined.
- Fold in the blueberries.
- The batter will be very thick. Scoop into prepared muffin tins.
- Bake at 425 for 5 minutes. Reduce heat to 375 and bake for 15 more minutes, or until a tester comes out clean.
- Remove from oven, and set on a wire rack to cool.
- Store in an airtight container or freeze.
Adapted from Cook's Illustrated