Breakfast

Super Moist Blueberry Muffins is for Breakfast.

Super Moist Blueberry Muffins takes 15 minutes to prepare.

Super Moist Blueberry Muffins takes 25 minutes to cook.

Super Moist Blueberry Muffins makes 42 servings.

The ingredients for Super Moist Blueberry Muffins are:

37.5 ounces cake flour
3 teaspoon baking soda
6 teaspoons baking powder
3 Heavy pinches salt
3 cups sugar
1 1/2 cup vegetable oil
3 eggs
3 cups yogurt
3 cups frozen blueberries

Here is how you make Super Moist Blueberry Muffins:

full recipe makes 42 muffins1/3 recipe makes 14 muffinsPreheat oven to 380FIn a large bowl sift together the flour, baking soda, baking powder, and salt. Set aside.In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 3 tablespoons of the dry ingredients and toss with the blueberries. Stir mixture for a count of 30. Add 3 cups blueberries to mixture and stir 9 more times.Add mixture to greased muffin pans using ice cream scoop. (I used Reynolds fun shapes heart shaped foil cups - and it made pretty large muffins) - I used spray oil in the foil cups! Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes rotating pan halfway through.Remove from oven and cool completely. Serve immediately or store in airtight container.A great family favorite and very, very moist!Number of Servings: 42Recipe submitted by SparkPeople user TEASJOURNEY.

The nutritional information for Super Moist Blueberry Muffins is:

• Servings Per Recipe: 42
• Amount Per Serving
• Calories: 242.7

• Total Fat: 8.6 g
• Cholesterol: 15.9 mg
• Sodium: 230.2 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 0.3 g
• Protein: 2.9 g