Ronnie's Notes
This year’s blueberry crop has been magnificent. We’ve been eating them for snacks and with granola or cereal for breakfast and with some shlag for dessert.
But I’ve also made several kinds of quickbread, muffins and such. I give away a lot and always put some in the freezer just in case I get some unexpected company.
These sugar-crusted muffins were especially delicious so I am making them again when my cousins come for a summer sleepover.
Coffee, some eggs and muffins — breakfast is done.
Instructions
Preheat the oven to 400 degrees.
Place muffin liners inside a muffin pan or lightly grease the hollows.
Mix the flour, sugar, salt, baking powder and baking soda in a bowl and set aside.
In another bowl, combine the yogurt, avocado oil, eggs and vanilla extract and whisk them together until well blended.
Pour the yogurt mixture into the flour mixture and mix the ingredients until they are well blended.
Fold in the blueberries.
Spoon equal amounts of batter into each muffin pan hollow.
Sprinkle the tops with some of the crystal sugar.
Bake for or until a cake tester inserted into the center comes out clean.