Egg-Free Blueberry Muffins

Makes about a dozen muffins



Allergy Note: contains wheat and dairy ingredients

My son has these books written by Laura Numeroff and one of them is called "If You Give a Moose a Muffin." It's such a sweet and silly story about a boy who gives a moose a muffin and the adventures that ensue. We have so much fun reading it and I always kept it in the back of my mind that someday I will come up with an awesome egg-free muffin for him. After fine-tuning this recipe a few times, I think I finally got a winner. The proof? My son gave me two thumbs up after gobbling up a muffin. And another. And another. These muffins are so delicious fresh out of the oven. They're practically bursting with wild blueberries and I'm pretty sure they would taste great with some blackberry jam on top :-)2 cups all-purpose flour2/3 cup sugar1 Tbs. baking powder1/2 tsp. salt1/2 cup butter, melted1/2 cup milk1 cup blueberry yogurt1 tsp. vanilla extract1 cup blueberries **I recommend wild blueberries. They're smaller but more flavorful. You can find frozen organic blueberries in the freezer section of most grocery stores or supermarkets.Preheat oven to 375 degrees F. Line muffin pan with paper liners.Sift together flour, sugar, baking powder and salt. Mix together butter, milk, yogurt and vanilla extract in a small mixing bowl. Pour into the dry mixture and mix till combined. Gently fold in the blueberries. Using an ice cream scooper, divide the batter equally into the muffin pan. Bake for 20 to 25 minutes or until golden brown.