Blueberry Muffins

Andy is teaching a course this semester, he has two T.A.s that are responsible for running the lab associated with the class AND grading mid-terms over spring break. So, to sweeten the task, once they're done grading they can trade their tests for baked goods. They'll have a choice of these or banana bread (upcoming post).

1 egg
1/2 cup sugar
3 tablespoons butter, melted and cooled
1 1/4 cup low-fat yogurt, Greek style (very thick)1 teaspoon of vanilla
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/ 8 teaspoon salt
1 1/2 cups blueberries (leave in freezer until you are ready to use them)

Preheat oven to 375°. Have all ingredients, except frozen blueberries, at room temperature (this takes at least an hour). Prepare muffin pan with paper cup liners.

1. In a medium-sized bowl, beat the egg briefly with a wire whisk to lighten. Add the sugar and continue to whisk until you can no longer feel any resistance from undissolved sugar.
2. Add the butter to the bowl and mix briefly to combine, then add sour cream and vanilla, whisk until mixture is very smooth.
3. In another bowl, combine the dry ingredients and stir thoroughly to mix and eliminate lumps.
4. Add the blueberries to the dry mixture, toss gently for a few seconds to coat the berries.
5. Add flour mixture to the liquid mixture and combine with a few quick folds.
6. Scoop batter into muffin pan.
7. Bake for about 25 minutes.

Once they come out of the oven, brush with butter and sprinkle with cinnamon sugar.

Yields: 12 muffins

Time: 45 minutes, once all ingredients are at room temperature