Spring has sprung, and these Yogurt Glazed Blueberry Muffins are calling my name! Two cups of fresh blueberries are bursting from these muffins, along with a sweet glaze made with real blueberry yogurt.
Course Breakfast, Snack
Cuisine American
Keyword blueberry muffins
Prep Time 20 minutesminutes
Cook Time 22 minutesminutes
Total Time 42 minutesminutes
Servings 19muffins
Calories 248kcal
Author Sue Ringsdorf
Ingredients
For the muffins:
3largeeggs
1cupsour cream light
1/2cuphalf and half
1/4cuphoney
2teaspoonsvanilla
1/2cupun-salted butter- melted and cooled
3cupsall-purpose flour
1/2cupsugar
1/2cupbrown sugar
1teaspooncinnamon
1teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonsalt
2cupsfresh blueberries
For the glaze:
3Tablespoonsblueberry yogurt- I used Chobani
2teaspoonsunsalted butter- softened
1 1/2cuppowdered sugar- or to your desired consistency
Instructions
Preheat oven to 375 degrees. Prep a 12-cup muffin tin with liners.
In a medium sized mixing bowl, combine the wet ingredients. Mix the eggs, sour cream, half and half, honey, and vanilla. Add melted butter when nearly cooled.
In a large mixing bowl, mix together the dry ingredients - flour, sugars, cinnamon, baking soda, baking powder, and salt.
Gently add dry ingredients to wet ingredients, stirring until just mixed. Fold blueberries into batter, by gently stirring, careful to avoid bursting the berries.
Fill the muffin liners with batter.
Bake at 375 degrees for 5 minutes, and then turn the heat down to 350 degrees and bake for an additional 17 or so minutes. Check for doneness with a toothpick. Remove muffins from pans to cool on baking racks.
Mix together the glaze ingredients - blueberry yogurt, softened butter, and powdered sugar. Drizzle glaze on cooled muffins.
These muffins stay fresh on counter (in airtight container) for up to three to four days. Can also refrigerate or freeze them.