Joyous Blueberry Muffins

When one of my friends got married, my mom brought me a recipe for a blueberry muffin.  It's name...Joyous Blueberry Muffins.  Who can resist a name like that!?  I waited a while to make them but finally did soon after my brother got married.  These are really good muffins!!! 

 It uses a slightly different technique for mixing in the berries.  Instead of stirring them into the batter, you layer the batter and berries into the pan.  This prevents any extra juice from the berries from staining the batter, which in and of itself is delicious.

 I decreased the sugar and butter slight and still ended up with a tender muffin.  The flavor is slightly less sweet than a typical "American breakfast muffin" but more sweet than a "tea muffin".....if any of that makes sense! 

Joyous Blueberry Muffins adapted from Jane's Sweets and Baking
1 1/2 cups (recipe called fro 2 1/2 cups) granulated sugar
1/3 cup vegetable oil
5 tablesppoons melted butter
4 eggs
1 T vanilla extract
5 cups All-purpose flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk (I used milk)
1/2 cup Greek yogurt (originally sour cream)
2 1/4 cups frozen or fresh blueberries
coarse sugar for topping the muffins

Preheat oven to 425.  Blend oil, butter, sugar together.  Add eggs and vanilla and blend well.  Mix flour, powder, soda together.  Fold into butter mixture.  Blend in buttermilk/milk and yogurt.  This will be thick!

Prepare your muffin pans with cooking spray or liners.  Fill tins 1/3 full of batter.  Then add a layer of berries.  Spoon more batter on top of this.  If you have room, add more berries and a dab more of batter.  Bake for 7 minutes and then turn oven to 350 and bake for 6-8 minutes more.  If using Jumbo tins, bake for twice the time at each temp.  Remove from oven when a toothpick comes out mostly clean and they spring back when lightly pressed with your finger.  Let cool for 5 minutes in pan.  Makes 24 regular muffins and 12 Jumbo.  Enjoy!!!