Butter-free Blueberry Buns

You know medical school has gotten to you when, during the only week of the whole summer you don’t have school or work, you go a little stir crazy and start to bake. I wanted to make muffins to bring to a friends house and scoured the internet to come up with a good recipe and couldn’t really find one that I loved. So I combined a few! I wanted to make them a little healthier than normal muffins, so I opted to use greek yogurt instead of butter. Please note: this muffins look weird. Really weird. Don’t be expecting perfectly normal shaped muffins because you’ll be really disappointed. They also have a different texture than other muffins, but I really like them. Here’s what I came up with:

Here’s what you’ll need:
  • 1 cup greek yogurt (I used vanilla flavored because that’s what I had on hand)
    • If you want them to be more muffin textured/less weird shaped then use 1 cup regular yogurt or 2/3 cup greek yogurt + 1/3 cup milk
  • 1 egg
  • 1/4 cup vegetable oil (or whatever oil you choose to use for baking… just not olive oil, that’d be gross)
  • 1/2 teaspoon vanilla 
  • 2 cups flour 
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda 
  • 1/4 tsp salt
  • 2 cups blueberries (I used frozen, they’re just easier) 
    • Frozen blueberries tend to be huge, which is why I used two cups. If you’re using fresh blueberries or smaller sized frozen ones, use less than 2 cups
Here’s what to do (pictures will be included below and referenced by number so that you can read the instructions easily and admire the pictures later):
  1. Preheat oven to 375
  2. In a large bowl, mix together the yogurt, egg, oil and vanilla. I used a whisk and I think it worked well.
  3. In another bowl, mix the flour, sugar, baking powder, baking soda and salt. 
  4. Take about a tablespoon of the mixture in 3 and add it to your blueberries and mix it so that as many blueberries as possible are lightly coated (this makes them easier to mix in
  5. Mix the batter from 2 into the mix from 3 and stir it. You don’t want to stir too much otherwise your muffins will be really tough and kind of gross, but you want to make sure there aren’t any flour pockets still hanging around
  6. Mix in the blueberries
  7. Scoop into pre-lined muffin tins (this makes 12 muffins)
    • I used an ice cream scoop and found it was just about the perfect size 
    • If any blueberries are left behind just shove them into a muffin
  8. Bake for about 25 minutes or until a toothpick inserted into them comes out clean
Step 2
Step 3
Step 4. All the blueberries don’t have to be coated, but you get the general idea. 

Step 5/6. See how lumpy it is? That’s good 

Ta-da! Your very own weirdly shaped but wonderfully delicious butter-free muffins!
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