|Posted on July 18, 2014 at 6:15 PM|
Tis the season-blueberry season that is and I understand that the bushes are very tall and very full. Boy do I miss those days going with the little grandkids. We would hop on the haywagon with a group of parents and little kids. There would be a great deal of laughing and singing. On the way back after a few hours in the field the kids all looked like little blue Martians covered with blueberry juice.
I shared this Blueberry Yogurt many years ago in my newspaper column and fhe feedback was so funny, because so many people didn't know what yogurt was. I have revamped the recipe several times over the years. This is my latest update, but like all my recipes, use them like a stepping stone and do your own thing.
BLUEBERRY YOGURT MUFFINS
1 CUP ALL PURPOSE FLOUR
1 CUP OF WHITE WHOLE WHEAT FLOUR
2 CUPS ALL PURPOSE FLOUR OR WHOLE WHEAT FLOUR
1/4 TEASPOON SALT
1/4 CUP UNSWEETENED ORANGE JUICE
2 TABLESPOONS CANOLA OR COCONUT OIL
1 TEASPOON PURE VANILLA EXTRACT
1 8-OUNCE CARTON OF PLAIN OR VANILLA LOW FAT YOGURT-0R BLUEBERRY YOGURT
1 EGG OR 1/4 CUP OF EGG SUBSTITUTE
1 CUP FRESH OR FROZEN BLUEBERRIES
VEGETABLE COOKING SPRAY
1 TABLESPOON SUGAR
COMBINE FIRST 5 INGREDIENTS IN A LARGE BOWL; MAKE A WELL IN THE CENTER OF MIXTURE
COMBINE ORANGE JUICE AND NEXT 4 INGREDIENTS; STIR WELL. ADD TO DRY INGREDIENTS, STIRRING JUST UNTIL MOISTENED. GENTLY FOLD IN BLUEBERRIES.
DIVIDE BATTER EVENLY AMONG 12 MUFFIN CUPS COATED WIUTH VEGETABLE SPRAY; SPRINKLE 1 TABLESPOON OF SUGAR OVER MUFFINS . BAKE AT 400 DEGREES F FOR 18 MINUTES OR UNTIL GOLDEN. COOL FOR A FEW MINUTES, THEN REMOVE FROM MUFFIN PAN AND CONTINUE COOLING ON A WIRE RACK.
USE YOU IMAGINE AND SUBSTITUTE OTHER FLAVORED YOGURT AND FRUIT. EXAMPLE CHOPPED PEACHES WITH PEACH FLAVORED YOGURT AND TOP WITH CHOPPED PECANS MIXED WITH SIFTED BROWN SUGAR. OMG! THE IDEAS ARE ENDLESS.