A twist on an old favorite, I made these muffins Sunday morning whilst the guys ran Bay to Breakers. They arrived back, hungry and full of energy, just as I pulled the tin out of the oven. The yogurt in the batter makes these moist and slightly tangy, the perfect foil to the sweet blueberries. I added a touch of ground ginger, too, for a little something different.
Makes 1 dozen muffins
1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup packed light or dark brown sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 large egg, slightly beaten (vegans: leave out the egg)
1 cup plain yogurt
1/4 cup melted, unsalted butter
1 cup blueberries
Preheat oven to 375 F. Grease a 12-cup muffin pan.
In a large bowl, whisk together the the flours, sugar, baking powder, salt, and ginger. Add the egg, yogurt and butter, stirring only enough to dampen the flour (batter should not be smooth). Add the blueberries and mix lightly. Spoon batter into the muffin pan, filling each cup about two-thirds full. Sprinkle tops with a little coarse sugar if you like.
Bake for about 20-25 minutes or until lightly browned. Remove from oven and let cool 10 minutes in the tin, then turn out onto a rack to cool completely.