Recipe by Nicole Masson for Wyman's
Prep Time: 15 minutes
Bake Time: 15 minutes
Yield: 24 mini muffins
Ingredients:
- ¾ cup Wyman’s Wild Blueberries, thawed, rinsed, and drained
- 1 cup all-purpose flour, spooned and leveled
- ¼ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup 0% fat plain Greek yogurt
- 1 large egg
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- ½ teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F. Grease a 24-cup mini muffin pan with cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until combined.
- In a large bowl, whisk together the Greek yogurt, egg, oil, milk, and vanilla extract until fully combined.
- Using a silicone spatula or wooden spoon, mix the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently fold in the Wyman’s Wild Blueberries.
- Using a small cookie scoop, divide the muffin batter among the 24 muffin cups, filling each about ¾ full. Bake for 12-15 minutes, or until an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.*
*Run a butter knife around the edges of the baked muffins to loosen them before moving them to the cooling rack, if needed.
