Healthier Blueberry Muffins

This is our take on blueberry muffins. Muffins are great because they are grab and go. You can bake the night before and quickly reheat in the microwave if you are in a hurry. And if you are really ambitious, make a double batch and freeze some for later. No, they won't taste as yummy  as fresh baked but once again, it's a quick muffin you made with high quality ingredients and love by you!

Healthier Blueberry Muffins

6 tbsp butter, melted

1 2/3 C flour (combination of white and whole wheat pastry flour)

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

1/4 C sugar

1 C fat-free milk

1/4 C plain fat-free yogurt

1 egg

1/2 to 3/4 C fresh blueberries

12 muffin liners to line a 12 muffin pan

Preheat oven to 400 degrees. 

Combine all dry ingredients (not blueberries) in a large bowl. Whisk egg in separate bowl and all wet ingredients (not blueberries). (Be sure butter is cooled.) 

Mix the wet and dry ingredients lightly with a fork. Batter will be lumpy. When just combined, carefully fold in blueberries. Do not overwork the mixture.

Using an ice cream scoop, measure equal amounts of mixture in each liner. Cook for twenty minutes. When complete remove muffins in liners and let cool on cooling rack for a few minutes.

Enjoy!