Fresh Blueberry & Chia Seed Yogurt (or sour cream) Muffins

On the off chance you haven't gobbled down the blueberries from this week's box (they are often an extra add-on item in case your box option didn't include this week), I have a pretty rock-solid -- but easy -- from-scratch blueberry muffin recipe for you.

I remember growing up, my mom would always make blueberry muffins. But before you go thinking this was all wholesome and nutritious, I want to disclose that said muffins were from a box. In fact, I think the mix was called Crusteezy or something equally unappetizing sounding. (Disclaimer: my recipe is not my mom's). But back in the 80s we just washed our muffins down with some melted Crisco and aspartame condensed milk and no one was the wiser. The one upside, the muffins were definitely made with love -- though admittedly a trans-fat, chemical laden one...

Anyhoo...we are heading on vacation this week so I decided to make these muffins for a quick breakfast we can easily scarf in our hotel room before our 6am flight. Not exactly a health food, but hey, they're not "crusty" either.

FRESH BLUEBERRY & CHIA SEED MUFFINS

3 cups all-purpose flour (I used Daisy pastry flour)
2 Tablespoons baking powder (yes...you read that right. No eggs...so this works! Trust me!)
1.2 teaspoon baking soda
1 cup sugar
sprinkle of salt
1 cup milk
1 stick of butter
1 cup sour cream or plain whole milk yogurt (both are great -- use whatever you have on hand)
1/8 cup chia seeds
2-3 cups fresh blueberries

Line a 24-cup muffin tin and preheat oven to 350 degrees. Stir together flour, baking powder, baking soda, and salt in a large bowl. Throw in blueberries and chia seeds and toss to coat. No mixer necessary!!!

In a small saucepan, melt butter and combine with milk, yogurt (or sour cream) and sugar. Mix well. Mix dry and wet ingredients together until just-combined. Do not overmix. (I'm not gonna lie: the batter is really good. Eat it with a spoon. Or don't. I dare you.)

Evenly divide the batter among the muffin tins. Bake 30-40 minutes or until a toothpick comes out with a clean and the tops are starting to turn golden brown. Cool five minutes in the pan, then remove the muffins to a rack to cool completely.