I've been meaning to post this recipe for a few weeks... these are the most delicious Blueberry Muffins I have EVER had! I modified a "Joy of Cooking" recipe to create these. Perfect for those berries you by that turn out to be a tad sour... or are on the smaller side and just not as munchable for snacking.
Preheat Oven to 400 degrees. Line a 12 muffin tin with paper cups.
Wisk together dry ingredients to sift...
2 cups all purpose flour
1 tablespoon Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/4 teaspoon nutmeg
In a separate bowl, wisk together the following until well blended and little lumps are gone from brown sugar....
2 large eggs
1 cup vanilla whole milk yogurt
2/3 cup packed light brown sugar
1 teaspoon vanilla
6 tablespoons melted butter (use 8 tablespoons if you will be eating the muffins the following day... or keeping them for several days.)
Add dry ingredients to wet and stir to blend until just incorporated. Do not over-mix, batter will not be smooth. Fold 1 1/2 Cups of Blueberries (or one pint) into batter and spoon into 12 muffin cups. Cups will be almost full. Sprinkle with cinnamon sugar before baking. Bake at 400 degrees for 14-18 minutes, or until toothpick entered into 1 or 2 of the muffins comes out clean. Let sit 3-5 minutes before eating. Can be stored in paper bags for 1-2 days or frozen.