I like the flavor of soda bread but I didn’t want to make a loaf. These muffins still have the flavor profile of soda bread but can be individually frozen. I used the King Arthur Flour recipe as my stepping off point but I didn’t have whole wheat flour, currents or caraway seeds. Michelle loves blueberries, so I converted the recipe to give her a happy treat for the holiday.
It is St. Patrick’s Day, so I topped them with a sprinkle of green sparkling sugar! The added sweet was more of a bonus for me but these are delicious muffins that are super quick to make.
Soda Bread Blueberry Muffins
2 ¼ cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar
1 cup blueberries
1 large egg
1 cup plain Greek yogurt (or sour cream)
6 tablespoons unsalted butter, melted
Preheat the oven to 400°F.
Lightly butter a muffin pan, or line it with baking cups. This recipe makes at least 12 muffins, more if your blueberries are on the large size.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the blueberries and stir to cover them with the flour mixture. This will keep them from sinking in the batter. In another bowl, whisk together the egg, yogurt, and butter. Pour the wet ingredients into the bowl the with dry ingredients. Gently combine the dry and wet ingredients just until everything is evenly moistened and there is no loose flour. Be careful not to over mix.
Spoon the thick batter into the baking cups. Bake muffins for 20 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then move the muffins to a wire rack to finish cooling.