Monday, January 16, 2017

Breakfast Blueberry Muffins

Breakfast Blueberry Muffins


2 cups all-purpose flour
3 teaspoon baking powder
½ teaspoon salt
¼ cup sugar
¼ cups butter (melted)
1 egg (beaten)
1 teaspoon vanilla
6 oz “LaYogurt” Blueberry Yogurt
½ cup milk


Preheat oven to 350F.  Grease cupcake pans or line cupcake pans

Sift flour with sugar, baking powder, and salt. mix well, set aside.

Make a well and add egg, butter, vanilla, yogurt and milk, mix well.  

Spoon batter into prepared baking cups.

Bake 20 to 30 minutes, or until golden brown.  

Serve hot, with butter.

Makes 11 - 12 Servings

Breakfast Blueberry Muffins were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Good Morning
Breakfast Blueberry Muffins
Photos of Muffins made with LaYogurt Blueberry.
Recipe will follow at
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ShirleyAnn Pearman
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