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Blueberry Muffins CARLA HALL

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Carla’s Blueberry Muffins taste so good, you won’t even believe how many calories she saved!

2 cups all-purpose flour (reserve 2 tablespoons)
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1 teaspoon ground cinnamon
1/2 cup butter (softened)
2/3 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup Greek yogurt
1 1/2 cups fresh blueberries
1 teaspoon lemon zest
1/4 cup rolled oats
3 tablespoons all-purpose flour
3 tablespoons sugar
1/4 teaspoon cinnamon
4 tablespoons unsalted butter
1/4 teaspoon salt

Preheat oven to 375ºF. Grease a muffin tin with non-stick cooking spray.
In a medium bowl, add the flour, baking powder, salt, and cinnamon, and whisk to combine.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time until fully incorporated and scraping the sides and bottom of the bowl as needed. Add the sour cream and Greek yogurt. Mix to combine. Add the flour mixture gradually and stir until incorporated. Add the lemon zest and mix until combined.
In a small bowl, add the blueberries and the 2 tablespoons of reserved flour and toss to coat. Gently fold the blueberries into the batter, making sure they are well-distributed throughout the batter.
Using an ice cream scoop, divide the batter evenly among the muffin cups.
Sprinkle the crumble topping over the batter and place in the oven to bake for 20 minutes, or until they are golden brown and risen, and a toothpick inserted into the center comes out clean. Allow to cool for five minutes in the pan, then loosen the edges and transfer to a rack to cool completely.
For Crumble Topping: In a large bowl, add the rolled oats, flour, sugar, cinnamon, and salt and stir to combine. Work the butter into the mixture with your hands or with a pastry blender.
Tip: Freeze muffins for an easy breakfast or snack. Add your favorite fruit or chocolate chips to the batter to make a variety of flavors.

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