Blueberry Muffin Recipe

One of my favorite things about summer is the abundance of fresh fruit.  Mmmm!  Blueberry muffins have always been one of my most favorite treats, so this year I decided it was time to make some from scratch with the freshest blueberries I could find.  I made them a few times this summer. . . and even on the first day of fall.  [Saturday felt a little bit too much like summer to bake pumpkin muffins!]  I'm looking forward to fall, but I'm definitely gonna miss these babies.

Blueberry Muffin Recipe
Yields: 12 muffins

Ingredients:
12 1/2 ounces cake flower
1 teaspoon baking soda
2 teaspoons baking powder
pinch of salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup Vanilla yogurt [I recommend the Kroger Brand Carbmaster Yogurt]
1/2 scoop Vanilla protein powder
1 1/2 cups fresh blueberries

Directions:
Wash blueberries and let them dry.  Preheat oven to 380° F.  Place muffin liners in pan.

In a medium bowl, sift together the cake flower, baking soda, baking powder, salt, and protein powder.  Set aside.

In a medium mixing bowl, whisk together the sugar, oil, egg, and yogurt.  Once the mixture has a nice, smooth consistency, add in 1 cup of blueberries.  Fold the mixture over the blueberries.  Scoop the batter into the muffin pan.  Fill each cup about 3/4 full.  Sprinkle the remaining 1/2 cup of blueberries on top of muffins before setting in the oven.  Cook for 10-15 minutes, or until golden, rotating the pan mid-way through.  Let them cool for a few minutes and enjoy.

I bet you can't eat just one!