Ingredients: 2 cups (300g) all-purpose flour 1 tablespoon (14g) baking powder 1 teaspoon kosher salt 1/2 teaspoon (2g) baking soda 3/4 cup (180g) plain yogurt 3/4 cup (180g) granulated sugar, plus more for topping 1/4 cup (50g) lightly packed light brown sugar 2 large eggs 1/2 cup (113g) melted salted butter 1/2 teaspoon (2g) vanilla extract, or less almond extract if preferred 2 1/2 cups (about 375g) fresh or frozen blueberries Directions: Preheat oven to 425°F. Line a standard 12-cup muffin pan with liners or parchment, or spray with nonstick cooking spray. Whisk together flour, baking powder, salt, and baking soda. In a large bowl, whisk together brown sugar, eggs, and granulated sugar. Add yogurt, melted butter, and vanilla and whisk until combined. Gently stir the dry ingredients into the wet ingredients with a spatula. Stop as soon as the batter comes together. A few small bits of flour are fine. Fold about 2 cups of blueberries into the batter. Divide between the muffin cups and top with the remaining blueberries. Sprinkle generously with sugar. Bake for 17 to 20 minutes, until golden, puffed, and baked through. Cool on a wire rack or the counter. Full recipe: https://www.thebakerstablesc.com/breakfast/easy-blueberry-muffins-recipe/ submitted by /u/Eboettn [link] [comments]
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