BLUEBERRY YOGURT MUFFINS

I feel the need to explain something today. The difference between a muffin and a cupcake. Yes, they are two different things,if you didn't know that already. A muffin is a quick bread which uses the leavening agents like baking powder and/or baking soda for it's rise.The batter for a muffin should be handled very delicately or else you will have a tough end product instead of a moist,tender muffin.Whereas a cupcake,as the name suggests is a cake in a cup.The cupcake batter is made the same way as a cake batter is made. Instead of baking them into one large cake,they are divided and made into little ones in the shape of a cup.
Now that the weight is off of my chest, I can start talking about the muffins I baked a few days ago.

The box of blueberries we bought the other day was very tart. Eating them as is was out of the question. So I checked my current favourite place for recipes-Pinterest. There were plenty of recipes to choose from but most of them called for something I didn't have at that moment. Then I saw a recipe from Ree Drummond's site which called for ingredients that I had on hand. Flour,sugar,yogurt,eggs,oil,leavening agents and nutmeg. It was a quick and simple muffin recipe,like most other muffin recipes. By now, you all must have noticed that I use quite a bit of yogurt in my baked goods.Cardamom Yogurt Cake, 100% Wholewheat Yogurt Bread,Lemon Yogurt Cake ,Two ingredient 5 Minute Pizza are some of the recipes I've baked with yogurt in the past. All of them are super good!

I am sure that you can substitute blueberries for other berries in this recipe. The addition of yogurt makes the muffins tender and extra moist.Like every other muffin or quick bread recipes, do not beat the batter. Just stir the wet ingredients into the dry ingredients until the last speck of flour vanishes.That's it. If there are any lumps remaining in the batter,it is okay. So here' the recipe!

BLUEBERRY YOGURT MUFFINS
Makes 15

Ingredients:
3 cups minus 2 tablespoons all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of ground nutmeg
1 cup granulated sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain yogurt
1 1/2 c fresh blueberries
Some brown sugar (optional)

Method:Preheat the oven to 380F.Line a 12 cup muffin tin.
In a bowl,whisk together flour,baking soda,baking powder,salt & nutmeg. In another bowl,whisk together sugar,oil,egg and yogurt. Pour the wet ingredients into the dry ingredients and fold until the last speck of flour vanishes. Fold in the blueberries and divide the batter into the tin.Sprinkle some brown sugar over the tops and bake for  20-25 minutes or until the muffin is completely baked.

These muffins were perfectly sweet that you won't think twice about grabbing another one. They make a great snack as well. Just know that it doesn't have a long shelf life,so use it within 2-3 days of baking it.