I’ve been making these on the weekends lately and freezing any leftovers for weekday breakfasts. The morning runs a little more smoothly when I have blueberry muffins to offer the kids. I just pop a couple frozen muffins in the toaster oven at 200°F while the kids get dressed. Then, while they’re happily munching away, I get a chance to make my coffee.
I won’t get into what our mornings are like when there are no muffins…
Preparation time: 40 minutes
Makes 12 standard-size muffins
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) butter, at room temperature
¾ cup granulated sugar
2 eggs
Grated zest of one lemon
¾ cup plain yogurt
2 cups fresh or frozen blueberries
1 tablespoon coarse turbinado sugar
- Preheat oven to 350°F.
- Line a 12-cup muffin tin with cupcake liners.
- Set aside 2 tablespoons of flour. In a small mixing bowl, whisk together remaining flour, baking soda, baking powder, and salt.
- Cream butter and sugar together until lightened, 3-5 minutes on medium speed using a stand mixer, longer if using a hand mixer or whisk.
- One at a time, beat eggs into butter-sugar mixture, scraping down sides to ensure ingredients are evenly beaten and distributed. Beat in lemon zest
- Gently stir in the flour mixture in three additions, alternating with the yogurt in two additions.
- Toss the blueberries with the 2 tablespoons reserved flour. Very gently fold berries into batter.
- Spoon the batter into prepared muffin tins. Sprinkle with turbinado sugar.
- Bake until tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes if using fresh blueberries, 25 minutes if using frozen.
- Allow muffins to cool in the tin for about 5 minutes before removing them and transferring to a wire rack. Serve warm or at room temperature, ideally within a day of making them, or freeze.
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