Berry Good Muffins

Recipe Info Recipe Info Ingredients Ingredients Directions Directions Tips Tips
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Recipe Information

Total Time
:35
TOTAL
:10 PREP
:25 COOK
  • Makes 10 muffins
  • No Pre-Class Prep

Program

Food Explorers Food for Us Passport to Healthy Living BC at the Table

Participation

Hands-On Preparation Teacher Demonstration Cooking Activity Observation Activity

Key Equipment Needed

Oven

Ingredients

  • 5 Tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup sour cream or plain yogurt
  • 1/2 tsp grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup blueberries, fresh or frozen

Equipment

  • Measuring cups
  • Measuring spoons
  • Sifter
  • Large mixing bowl
  • Electric mixer (optional)
  • Muffin tin
  • Cooling rack
  • Oven mitts

Directions

  1. Preheat oven to 375° F.
  2. Line a muffin tin with 10 paper liners or spray each tin with a non-stick spray.
  3. Beat butter and sugar until light and fluffy. Add egg and beat well, then blend in yogurt and zest.
  4. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined.
  5. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.
  6. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of a muffin comes out clean.
  7. Let cool on a rack and enjoy!

Tips

Invite students to participate by measuring, pouring, mixing, adding muffin liners and portioning the batter.

This recipe is from the Better Together project contributed by

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