Blueberry and Yogurt Muffins...

Nothing says the 4th of July like berries -- blueberries, strawberries and raspberries to be exact. I thought I'd share a couple of tasty treats with you that I'm making for breakfast this morning. We have a few of our kids home this weekend. There are some wedding preparations scheduled (florist, bakery, engagement photos), and plenty of time for play! This morning I anticipated everyone rising at a different hour. I sometimes fix muffins and fruit and yogurt parfaits for breakfast under these circumstances. I made these muffins last night. The berry parfaits can be prepared a couple of hours ahead of time and stored in the fridge...

blueberry and yogurt muffins

Ingredients
muffins: 2 egg, 1 cup vanilla yogurt, 1/2 cup oil, 1 cup sugar, 3 cups flour (I use 1/2 whole wheat and 1/2 white), 4 tsp. baking powder, 1 tsp. salt, 2 cup frozen blueberries
glaze: ~1 cup powdered sugar, ~1-2 tbsp. milk
yield about 20 muffins

Mix together the eggs, yogurt and oil. Stir in sugar. Add flour, baking powder and salt. Mix. Gently fold in the blueberries. (You can use frozen blueberries or fresh, but the fresh have a tendency to make the batter "purple.") Scoop the batter into a greased muffin pan or use paper liners. Bake at 350 degrees for 20 minutes or until the muffins are lightly browned. Cool slightly and remove from pan. When the muffins are still slightly warm, mix together the glaze. Then dip the tops of the muffins into the glaze and let cool completely on wire rack.

Blueberry and Yogurt Muffins
Mix up the batter...

Generally speaking, I'm not particularly a
liberally-minded person.
I make an exception when it comes to blueberries.
Use blueberries abundantly.

mmmmmmm...

Can't you almost taste their mouthwatering, blueberry goodness?
But wait, there's more...

I top these babies off with a little glaze.
It adds a smidgen of sweet flavor and makes them shine!

Pair these with a berry & yogurt breakfast parfait,
and you've got a delightful treat...

Happy 4th of July!