These muffins are sturdy, portable, and not too sweet. They are perfect for a convenient and not-too-guilty breakfast treat with coffee or tea. They freeze well and reheat in the toaster oven.
Dry Ingredients
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp coriander (can't taste the coriander but it really brings out blueberry flavor - lemon zest, nutmeg, or cinnamon also work to accent blueberries)
Wet Ingredients
6 Tbsp butter, melted
1/3 cup sugar
2 large eggs
1 cup plain greek yogurt (or sour cream)
1 tsp vanilla extract
2 cups blueberries (could use a few more if you wanted because these are dense muffins so they won't get soggy)
Preheat your oven to 375°F. Grease (or paper line) a 12 well muffin pan.
In a small mixing bowl, whisk together the dry ingredients.
In a large mixing bowl, whisk together the wet ingredients until completely smooth.
Add the dry ingredients to the wet ingredients, along with the blueberries. Gently mix with a spatula until just incorporated. Do not over mix! The batter will be very thick. Almost like a soft drop cookie dough.
Distribute the dough equally among the cups. If you want you can fill them very high to use all of the batter in 12 muffins, which is fine. They won't spill because the dough is stiff. If you still have too much dough, start filling another tin or make a muffin cake in a small overflow pan.
Place the muffins in the oven and bake at 375°F for 18- 20 minutes. Test with a knife or skewer to make sure the centers of the muffins are done (knife comes out clean). Let the muffins cool in the muffin pan for 2 to 3 minutes, then remove them from the pan. Let cool at least another 10 minutes before eating.
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