I am often bothered by people who type in all caps, as I’m sure many of you are. But these muffins warrant it. I swear.
Blueberry muffins are my favorite kind of muffin, and these are the best of all blueberry muffins, so technically, I suppose that makes them the best of all muffins. I like logic when it’s subjective.
These muffins, as so many delicious things do, come from The Pioneer Woman. She and I share a love for plain yogurt… I pretty much break out in hives when I run out. I eat it for breakfast, put it in pretty much every baked good I buy, and eat it on top of everything from pasta to potatoes. It’s a wonderful invention, and this recipe uses a lot of it. Ree even shares a recipe for blueberry yogurt sauce to put on top, but I had thrown the last of my frozen blueberries (a little more than she suggests, but oh-so-tasty) into these muffins. They were excellent without the sauce and a perfect breakfast on the run… that wouldn’t have worked so well with sauce.
If you like blueberry muffins, try these. I used one 125 oz. container of whole milk yogurt and one 125 oz. container of fat-free yogurt (both the French velouté kind, which is super-creamy), so they weren’t even that unhealthy. (BTW: PW calls for a generous cup of yogurt… 250 oz. is a bit more than a cup and is the perfect amount for a dense, moist crumb. I hate the word moist. Moving on.)
IF YOU WANT TO IGNORE MY BLABBERING… JUST READ THIS PART.
Ellen’s Blueberry Muffins=crazy delicious.
That is all.
I’ve need to try to make these muffins. They look delish!