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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
- 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
- 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.