Blueberry Muffins
Midwest Dairy and registered dietitian Ariel Johnston of The Tasty Balance share a recipe families can master at home – the muffin! Blueberry muffins are a traditional (yummy!) option. Stick around to the end of the demonstration for Ariel’s tips to switch up the recipe with chocolate chip, corn and honey, and lemon poppyseed. Which muffin are you going to make first?
Ingredients
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup melted butter (1 stick)
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 2 cups flour
- 3/4 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/2 cup blueberries, fresh or frozen
Directions
- Preheat oven to 425 degrees.
- Spray muffin tins with non-stick cooking spray.
- Add sugar to mixing bowl and combine with wet ingredients — eggs, melted butter, vanilla extract and buttermilk. Mix until smooth.
- Whisk flour and add to a separate mixing bowl. Add salt and baking powder. Lightly mix dry ingredients.
- Add wet ingredients to dry mixture. Mix until ingredients are just incorporated. Don’t overmix.
- Add the blueberries and mix again. Spoon the dough into the muffin tins until the tins are about 3/4 of the way full.
- Bake for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees and bake for an additional 15 minutes until tops are golden brown and a toothpick inserted in the middle comes out clean.
- Let cool and enjoy.
This recipe was provided by registered dietitian Ariel Johnston of The Tasty Balance in partnership with Midwest Dairy. You can find more dairy recipes here.
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