Awesome-est Blueberry Muffins

Since it was Phillip’s first full day back from Montana, I decided it was the perfect morning to make the Awesome-est Blueberry Muffins from this month’s Sweet as Pie menu.  Here’s how they came together:

The recipe called for sifting the dry ingredients together. This is my sifter. I hate this sifter. Hate it. I wish I could find one of the old-school kinds like my grandmother has - the kind with a handle that you turn - not this forearm muscle torture device.

A couple of dashes of nutmeg.

The wet ingredients.

The interesting thing about this recipe was that it called for yogurt and no butter in the batter. I was a bit wary, especially considering that all I could find at the grocery store was the fat-free variety and fat-free doesn't always translate well in baking.

After the yogurt was mixed in - looking creamy!

Now at this point, I started to pretend I was in class at Hogwarts since the recipe was reading like a potions textbook.  It instructed me to add the dry ingredients to the wet ingredients and stir to the count of 10.  Then, I was supposed to fold in the blueberries and stir 3 times.  I, of course, fully committed to this Harry Potter game and made sure to include at least one counter-clockwise stir and a few extra folds until the batter “looked right”.  Just call me the next Half-Blood Prince.  Fun with cooking!

Full muffin tin - I followed the recipe's directions here and pressed a few extra blueberries into the top of each muffin. I didn't have any of the fancy raw sugar for sprinkling on the top, so I used brown sugar instead.

My muffin cups were very full and I still had enough batter for two more. Although I buttered the first muffin tin, I dug out my paper liners for these bonus muffins. Didn't make a bit of difference in the end, so next time I'll just go with the paper liners.

While the muffins were baking, I worked on the blueberry sauce.  Phillip’s grandparents keep our freezer stocked with blueberries from their farm, so we always have some on hand.

Homegrown blueberries.

After 20 minutes - blueberry muffin perfection.

Popped right out of the pan.

The sauce was made with yogurt too.

The end product was very cake-like and moist. Yummy with a glass of cold milk on a Sunday morning!

These muffins were fantastic!  It was so hard not to drag Phillip out of bed to enjoy them right out of the oven.  He eventually got around to getting up and was pleased to find homemade blueberry muffins waiting on him.  We both really loved them – this one will definitely be going in the permanent collection.  Next time, I’ll probably forgo the sauce because these muffins just don’t need it – they were completely delicious without anything at all.  Thanks, Catherine, for a great pick!