We had one of those good/bad weekends. Ryan and I got in a silly fight on Friday night. I went to a beautiful birth on Saturday morning…only to miss the actual delivery by 2 minutes. We made dinner together. We went out to our favorite breakfast place. For the first time ever, we watched football in our own home. And then the snow came back. We’re currently sitting in at least a good 6-8 inches of white powder.
Thankfully, the sun will come out tomorrow and we’ll be back up to almost sixty degrees by Sunday. The weather is a mysterious beast here in Colorado. But cold days call for baking, and Lulu and I spent Monday in the kitchen with mixing bowls, bags of flour, and dried fruit. These blueberry and mango muffins are the perfect way to fight off any cold-day-blues. And a sweet little girl is another great excuse to light a fire and stay warm indoors.
Blueberry Mango Muffins
3 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut sugar
1 stick (8 tablespoons) butter, softened
2 eggs
1 1/2 cups full-fat yogurt
3/4 cup frozen blueberries
3/4 cup diced dried mango
Preheat oven to 375 degrees F. Line a standard, 12 cup, muffin pan with paper liners. Set aside. In a medium mixing bowl, stir together flour, baking powder, baking soda and salt. In the bowl of your stand mixer, beat together softened butter and sugar until creamy. Add in eggs. Stir until combined. Alternate between adding the flour mixture and the yogurt. Stir until just combined. Gently fold in dried and frozen fruit. Divide evenly among muffin cups (these will be large muffins!). Bake in preheated oven for 15-20 minutes or until a toothpick inserted in the middle comes out clean.
