Ingredients
2 whole Eggs
1 cup Vanilla Yogurt
1/2 cups Oil
1 cup Sugar
1- 1/2 cup Flour
4 teaspoons Baking Powder
1 teaspoon Salt
2 cups Frozen Blueberries
1 cup Powdered Sugar
1 Tablespoon Milk
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Pure vanilla extract — everyday baking, custards, frosting
Pasteurized egg white powder — safe meringue, royal icing
Clean yolk-white separation — essential for meringues and custards
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*mix together the eggs, yogurt and oil. stir in sugar. *add flour, baking powder and salt. mix. *gently fold in the blueberries. (you can use frozen blueberries or fresh, but the fresh have a tendency to make the batter purple.) *scoop the batter into a greased muffin pan or use paper liners. *bake at 350 degrees for 20 minutes or until the muffins are lightly browned. *cool slightly and remove from pan. *when the muffins are still slightly warm, mix together the glaze. take 1 cup powdered sugar, then add a tablespoon of milk and whip with wire whisk. add a little more milk, a teaspoon at a time, until you have the consistency of a glaze. then dip the tops of the muffins into the glaze and let the muffins cool completely on wire rack.