Blueberry Muffins

Classics are called classics for a reason. They are those go-to recipes that always come out just right, resulting in a baked good that can please just about every palette out there, from the pickiest to the most refined eaters.

My last baking attempt was vegan chocolate chip cookie sandwiches, as I tried to bake outside of the "classic" category. I went out and bought fancy ingredients (Xantham gum?) and spent hours concocting the dairyless baked goods, debuting them at my friend's Super Bowl party. Every time I watched someone take a bite, I could tell that they had to try very hard to chew and swallow the treats, forcing out an "Mmm, so good!" to make me feel good about myself. A little advice, friends: Next time, be honest with me. I am a big girl. I can take it. :o)

This week I decided to bake something I knew would taste perfect. These little blueberry muffins are perfect for a Sunday morning! Or a Sunday afternoon snack. Or a Sunday evening dessert. Or a Monday morning breakfast... Enjoy!

Blueberry Muffins

adapted from here

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup plain yogurt
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 1/2 cups blueberries, fresh or defrosted frozen
1 tbs. flour
3 tbs. sugar

Preheat oven to 375 degrees. Line muffin tin with paper liner and grease rims with butter. I used silicone muffin cups, so no greasing was required.

Cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Sift dry ingredients and add alternately with yogurt. Mash 1/2 cup blueberries and mix into batter. Toss remaining blueberries with 1 tbs. flour and fold into batter by hand. Fill muffin cups to top. Sprinkle the top of the muffins with brown sugar before placing into oven. Bake 20-25 minutes or until a tooth pick inserted in center comes out clean. Cool for 30 minutes.