Tasty Treats ~ Bakery Style Blueberry Muffins |

Bakery Style Blueberry Muffins

Hi Everyone,

I know it’s been awhile again since I posted some of my recipes that I have tried and tested on Pinterest. Just so you know I have not stopped baking or cooking but I have been really busy with life 🙂 Anyway, I have a bunch of recipes that I want to share with you all. Also, I have been doing a lot of gluten-free and vegan dinner dishes and sides. I realized I wanted to amp up my training for the fall running races I have coming up and decided to change my diet to see if I see a difference in my running. Well, it’s been about a month or so and I feel fabulous!! Don’t get me wrong I am still eating meat, but to be honest I have never been a huge meat eater. In fact, I was a vegetarian for about 10 years of my life. When I was pregnant with my first son, I really started to carve meat. I guess my body was telling me something because I was low in Iron. Anyway, I started to eat meat again but never more than 3 oz. at dinner. I will be sharing all my favorite meals I have been making soon. But for know I want to post my youngest sons favorite muffin recipe. These freeze great too! I keep a couple out for the boys and then freeze the rest and toss one in their lunch.

Bakery Style Blueberry Muffins

Makes one dozen muffins

Recipe from: Dinner Dishes and Desserts

Ingredients:

3 cups flour
1 Tbls baking powder
1 tsp salt
½ cup butter, softened
1¼ cup sugar
2 eggs
1 tsp vanilla
1¼ cup plain Greek yogurt
1½ cups frozen blueberries

Directions:

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.

Enjoy!