First, preheat your oven to 430 F or 220 C and line a non-stick or aluminum muffin tin with cupcake or paper liner.
Cream the butter and sugar until light and fluffy. Scrape the sides and cream well to make sure there are no lumps of sugar left.
To it add the Pure Vanilla Extract along with the Yogurt and mix well at low speed using a handheld or stand mixer. (If you are using Eggs, then skip the Yogurt and add 1 Large Egg at this point)
Next, add the AP Flour along with the two baking agents - Baking Soda and Baking Powder and mix well. Also, add the spices - Ground Coriander Seeds and Ground Nutmeg into the mixture and mix well using a wooden or silicone spatula.
At this point add the milk and mix well. Finally, add the frozen blueberries and mix well until it gets combined with your Muffin batter. Do not overmix. Your Muffin batter should be thick and lumpy.
Finally, place the Muffin Batter in the lined Muffin tin and sprinkle some Coarse sugar on the top.
Pop your muffin tin in the oven and bake them for 5 minutes at 430F or 220C. After 5 minutes reduce the temperature by 100° ie 120 C or 330 F and bake for another 5 minutes. Once baked, get them out and cool them to room temperature before you have them.
You do not have to use Yogurt if you are using 1 large Egg. The Yogurt is just used as a replacement for Egg.
Adding the Corse Sugar will improve the texture and add a crumb to your Muffin tops.
Thaw the frozen Blueberries for a better taste and color.
Classic Southern Blueberry Muffins
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.