Believe it or not, I’m somewhat burned out from cooking zucchini recipes. I am ready to bake something other than zucchini. [Insert LOL or hahaha. An emoji doesn’t come close to the gut-splitting laugh I’m experiencing from that statement.] Since our two little blueberry bushes produced about 10 pints of blueberries this year, I had an excuse to switch gears and bake something “blueberry.” Yay!
I don’t know why picking blueberries is so much fun. Maybe because you can pick and eat and you go? When the bonus grands come to visit and we go out to pick blueberries, not many make it into the basket or house. And that’s okay.
Maybe picking blueberries is enjoyable because you can make great sweet treats with them. Blueberry muffins is one! I liked this recipe because it was a little healthier, using yogurt. These muffins did turn out quite yummy.
Another interesting twist to this recipe: vanilla sugar. I had never heard of it before, let alone making my own. Sara of Sara’s Kitchen explains how to make it:
“I used vanilla sugar to sweeten the muffins. If you don’t already have a jar in your pantry, I encourage you to get one started. After you scrape the seeds from your vanilla beans, don’t throw the pods away. Instead, store the pods in a jar of sugar. When the sugar gets low, just refill the jar and add new vanilla bean pods as you use them.”
Sounds easy enough. However, I did not have any vanilla bean available to make the vanilla sugar, so I used good ‘ole granulated sugar. Muffins were sweet enough for me.
I used plain yogurt for this recipe just because that’s what I had in the fridge. Vanilla flavored yogurt can be substituted.
I made mini muffins along with regular-sized muffins. They make great snack bites.
Big muffins verses mini muffins. Which is your favorite?
Let’s just say, these didn’t last long!