Blueberry muffins are a classic, and quite good served warm from the oven. This recipe makes 9 delicious muffins. Don’t try to stretch the batter to more than that – trust me on this.
Lindsay
- 5 tablespoons butter
- 1/2 cup sugar
- 1/2 lemon, zested
- 3/4 cup unsweetened yogurt or sour cream
- 1 egg
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 1/2 cups flour (part or all whole wheat pastry flour can be used)
- 1 1/4 to 1 1/2 cups blueberries, fresh or frozen (do not defrost)
- 3 tablespoons Turbinado sugar
Preheat oven to 375°F. Line a muffin tin with 9 liners, or spray with non-stick spray.
Melt butter and pour into a large bowl. Whisk in sugar, lemon zest, yogurt and egg until smooth. Whisk in baking powder, soda and salt until fully combined. Lightly fold in the flour and berries. The batter will be very thick, like a cookie dough.
Divide between the prepared muffin cups and sprinkle each with 1 teaspoon Turbinado sugar.
Bake for 25-30 minutes, until the tops are golden and a tester comes out clean. Let cool in the pan for 10 minutes before removing and cooling completely on a rack.
Spencer Family Cookbook 