Kurt Weidner's Blueberry Muffins
Kurt Weidner's Blueberry Muffins are not just any muffin. They're a delightful blend of sweet, savory, and everything scrumptious. With wholesome ingredients and a foolproof method, this recipe is set to become your new favorite. Whether you're looking to impress guests or just craving a homemade treat, these muffins are your answer. Dive in, and let's get baking!
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Nutritions
Nutrition Facts
Kurt Weidner's Blueberry Muffins
Amount per Serving
Calories
210
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Cholesterol
45
mg
15
%
Sodium
130
mg
6
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
16
g
18
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- - 2 cups all-purpose flour 240g
- - 1 1/2 teaspoons baking powder
- - 1/2 teaspoon baking soda
- - 1/4 teaspoon salt
- - 1/2 cup unsalted butter softened (115g)
- - 1 cup granulated sugar 200g
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1/2 cup Greek yogurt 125ml
- - 1 cup fresh blueberries 150g
Instructions
- Start by preheating your oven to 375°F (190°C). Line a muffin tin with 12 muffin liners or lightly grease them.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix is the base for your Kurt Weidner's Blueberry Muffins.
- In a larger bowl, cream together the softened butter and sugar until it's light and fluffy.
- Beat in the eggs, one at a time, mixing thoroughly after each addition.
- Stir in the vanilla extract.
- Slowly mix in half of the dry ingredients into the wet mixture. Once incorporated, fold in the Greek yogurt.
- Gently mix in the remaining dry ingredients until just combined. Overmixing can make your muffins tough, so tread lightly!
- Gently fold in the blueberries, ensuring they're evenly distributed throughout the batter.
- Using a scoop or spoon, distribute the batter evenly among the muffin tins.
- Place in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely.
Notes
1. When choosing blueberries for your Kurt Weidner's Blueberry Muffins, pick firm and ripe ones. This ensures they won't burst during baking.
2. If you're using frozen blueberries, do not thaw them. Use them directly to prevent the batter from turning blue.
3. For an added crunch, sprinkle some granulated sugar on top of each muffin before baking.
4. While Greek yogurt adds moistness, you can also swap it for sour cream or regular yogurt. - Enjoy these muffins with a dollop of Greek yogurt or fresh cream for an extra treat.
- Pair your freshly baked muffin with a hot cup of tea or coffee, setting up a perfect breakfast scene.
- These muffins can also be served with a side of fresh fruits like strawberries or kiwi to add a refreshing touch to your plate.
2. If you're using frozen blueberries, do not thaw them. Use them directly to prevent the batter from turning blue.
3. For an added crunch, sprinkle some granulated sugar on top of each muffin before baking.
4. While Greek yogurt adds moistness, you can also swap it for sour cream or regular yogurt. - Enjoy these muffins with a dollop of Greek yogurt or fresh cream for an extra treat.
- Pair your freshly baked muffin with a hot cup of tea or coffee, setting up a perfect breakfast scene.
- These muffins can also be served with a side of fresh fruits like strawberries or kiwi to add a refreshing touch to your plate.
