If there was one recipe that I never thought that I would alter, and have stated as such, it would be my favorite blueberry muffins, but I felt like doing something different and the results were quite unexpected. The recipe has been altered and I found a new favorite recipe for my favorite blueberry muffins. What changed, greek yogurt, frozen blueberries and not so many of them, half spelt flour and half all-purpose flour and that is all she wrote. Simply adjustments, big results! Enjoy!
Note: My original post was dated October 22, 2015, in case you wanted to look back. The recipe is based on Ina Garten’s Blueberry Coffee Cake Muffins.
Makes 16 muffins
12 Tablespoons unsalted butter, room temperature
1 1/2 cups sugar (organic cane sugar)
3 extra large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
8 oz greek yogurt (use a really good brand)
1/4 cup milk
2 1/2 cups unbleached all-purpose flour/spelt flour (1 1/4 cups all-purpose and 1 1/4 cups spelt) Note: Feel free to just use the unbleached all-purpose if you prefer, I just happen to love spelt flour.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 bag frozen organic blueberries, tossed with a tiny bit of flour. (Use more blueberries if you like, having less berries allows the flavor of the muffin to come out)
- Grease and flour muffin tins or use muffin liners.
- Sift together flours, baking powder, baking soda and salt, set aside
- Cream together butter and sugar.
- Add eggs one at a time, mixing each one.
- Add vanilla, greek yogurt and milk, mixing well.
- Add the flour mixture, mix well.
- Fold the blueberries into the batter with a rubber spatula. The batter will get cold because of the frozen blueberries, but that to me makes a fabulous difference in the baking.
- Fill muffin tins and bake at 350 degrees for 25 to 30 minutes or until the tops are lightly browned and a cake tester when inserted comes out clean.
- Let cool a bit before turning them out onto a cooling rack. Enjoy!