Blueberry Basil Muffins
Tender, old-school muffins featuring the best flavors of July – Basil and Blueberries. Which work really well together.
Servings Prep Time
12Muffins 15Minutes
Cook Time
22Minutes
Servings Prep Time
12Muffins 15Minutes
Cook Time
22Minutes
Ingredients
Instructions
  1. Line a muffin pan with muffin cups. I prefer the foil kind, though I also use the paper dividers they’re packed with.
  2. Sift the flour, baking powder, baking soda, and salt together into a large bowl. Stir well to combine. Add the blueberries and basil, and stir again until both are evenly distributed.
  3. Put the sugar, olive oil, egg, egg yolk, and yogurt into a medium bowl. Beat with a whisk until smooth and well-combined.
  4. Pour the wet ingredients into the dry, and stir until just combined. Don’t overmix (batter will not be smooth).
  5. Spoon the batter evenly into the muffin cups. Bake for about 20 minutes, until a skewer comes out clean (or 210.5 degrees, if you’re a thermometer person).
  6. Remove from muffin pan immediate, and place on a rack to cool. Allow to cool at least 45 seconds before eating one yourself, or 2 minutes before serving. Patience is hard…
Recipe Notes

You may want to increase the basil a bit.  Xenia likes them as is, I could use a bit more.  Experimentation is fun!

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