The BEST Blueberry Muffins

This post is brought to you by Stonyfield.

For the last three months, I've been working with Stonyfield as a brand ambassador. This has given me a chance to try out even more of their products (I was already a huge fan!) as well as try and develop tasty recipes for you (like the "Sneaky Green Smoothie" I wrote about last month).

This month, I had a chance to experiment with some recipes in the Stonyfield Farm Yogurt Cookbook. I made the "Very Blueberry Muffins" by Bonnie Freeman (pg 55)- with some minor modifications and they turned out delightful! They are light and creamy. This is my new go-to muffin recipe for sure!

Ingredients 

• 2 cups + 1 Tbsp unbleached all purpose flour, divided*
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup Stonyfield Organic Vanilla Yogurt*
• 1 tsp baking soda
• 1 egg*
• 1/2 cup safflower oil
• 1/2 cup + 2 Tbsp sugar, divided*
• 1 tsp vanilla extract
• 1 cup frozen blueberries*

*Purchase organic products for these ingredients to avoid GMOs and high risk pesticided foods.

Yield: 6 jumbo sized muffins or 12 standard sized muffins

Directions 

1. Preheat oven to 350° F. Lightly grease muffin tin with coconut oil or line with paper cups.
2. In a medium bowl, sift together 2 cups flour, baking powder and salt. Set aside.
3. In a small bowl, combine yogurt and baking soda. Set aside.
4. In a third, large bowl beat an egg with a fork. Add the safflower oil, 1/2 cup sugar and vanilla. Mix well with a silicone spatula. Add the flour and yogurt mixtures alternately to the egg mixture and stir until just blended. Batter will be thick.
5. Pour blueberries into a strainer and rinse over the sink. Place in a small bowl (I re-used the yogurt bowl) and toss with 1 Tbsp flour. Add to the batter and fold in.
6. Fill muffin tins with batter. Lightly sprinkle tops of muffins with remaining 2 Tbsp sugar.
7. Bake for 25-30 minutes for standard size muffins / 30-35 minutes for jumbo muffins or until a toothpick inserted in the center comes out clean.

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disclosure: As a Stonyfield blogger ambassador, I was compensated for writing this post as part of my contract with Stonyfield. The opinions and thoughts contained in this post are 100% mine. This recipe is modified from the Stonyfield Farm Yogurt Cookbook. I only ever work with companies I support and think you, my readers, will like. Please read my full review and endorsement policy here.