Blueberry Yogurt Muffins

Browsing food blogs is a peaceful pastime I have aquired. Usually when the kids are sleeping and the house is quiet, I will find the couch with some decaf and my laptop and look around at all the beautiful pictures of food. It fills me with peace and inspiration to learn new things. I came across these muffins while admiring the Pioneer Women's site last year. They were a winner of a recipe test she was doing from recipes that had been submitted to her from her readers. I made my own little changes, of course, and they have become my go-to blueberry muffin recipe ever since. They make a delightful addition to any snack, brunch or playdate. And they are so pretty to look at!

Preheat oven to 375 degrees

Ingredients:

1 cup sugar
1/2 cup light olive oil (or grapeseed oil)
1 egg
1 generous cup of plain yogurt

1 tsp vanilla Extract

3 cups of whole wheat pastry flour (or 2 cups w.wheat. 1 cup unbleached)

1 teaspoon baking soda
1 teaspoons baking powder
1/4 tsp salt
1 cups of fresh or frozen blueberries

Sift or stir the dry ingredients together and set aside. In your mixer, or mixing bowl, combine the sugar, oil, egg, yogurt and vanilla until smooth. Slowly add in the dry ingredients, reserving one cup. Toss the blueberries in the dry ingredient mixture and fold in. The batter will be very thick. Scoop into greased or paper lined muffin tins. Bake for 12-15 minutes or until toothpick comes out clean.

*** Added 1 cup of shredded zucchini. Baked in a bundt pan for 50 minutes. Topped with a lemon glaze which is just the juice of one lemon with 1-2 cups of powdered sugar. Combine until thick and pourable ***