Classic Blueberry Muffins

Is there anything better than waking up in the morning knowing that there are muffins in the house just waiting to be eaten? Especially fresh, crumbly, juicy, classic blueberry muffins?!

Honestly, there are few things that get me out of bed quicker than the promise of muffins and coffee.

August in Upstate New York is prime blueberry season. And my parents are notorious for over-picking them every year. We all have freezers full of 'em!

And since one can only have so many blueberry smoothies, muffins are a must.

Ignore the insanity of turning on the oven in the middle of August, because these classic blueberry muffins are so worth it. With the addition of greek yogurt and sour cream, these are super moist, really crumbly and when you bite into them, the fresh blueberry literally pop!

Make 'em over the weekend and eat a few hot 'n fresh, then the leftovers will get you out of bed in the week ahead!

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Classic Blueberry Muffins

Servings 12

Ingredients

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 1/2 cup plain greek yogurt
• 1/4 cup milk any type
• 1 1/4 cups fresh or frozen blueberries
• Vegetable spray for the muffin tins
• cinnamon sugar for sprinkling on top

Instructions

• Preheat oven to 350 degrees F. Spray a muffin pan with non-stick cooking spray.
• Measure out the all-purpose flour and reserve 1 tablespoon—toss with the blueberries in a small bowl.
• In a large bowl, whisk together the sugars, oil, egg, yogurt and milk. Add the remaining measured all-purpose flour, whole wheat flour, baking soda, baking powder, and salt to the bowl. Mix for 1 minute. Fold in 1 cup blueberries to the bowl.
• Scoop the mixture into greased muffin pans to 1/2 full. Place 3-4 of the remaining berries on top of each muffin and press down lightly. Sprinkle each with a bit of cinnamon sugar.
  
• Bake for 20 to 25 minutes, rotating pan halfway through. Test muffins for doneness by inserting a toothpick into the center of a muffin - they are done when the toothpick comes out clean.
• Remove from oven and let cool for 5-10 minutes. Run a butter knife around the edge of each muffin, then twist out and place on a cooling rack to cool completely. Store in airtight container for 2 to 3 days.