Blueberry Muffins

This recipe is taken from a blog I follow called Smitten Kitchen. To date, it is my favourite food blog! Which, as a current food blogger, I think is saying something. In fact, it is this blog that first got me onto food blogs and it is this recipe that got me onto Smitten Kitchen. I think my boyfriend came across a link to this recipe on Lifehacker and showed it to me in the hopes of eating blueberry muffins sometime soon. Sadly, he was disappointed. He showed me the link, I would guess, about 6 months ago and I only got to making them today. Whopsee!

That being said, these muffins were worth the wait especially since it is now blueberry season and I was able to get 3 pints of the most scrumptious berries for 5 dollars. Godda love a deal!Makes 10-12 muffins (it depends on the size of your muffin tins)

  • just shy of 1/3 cup unsalted butter (5 tbsp to be exact, but I’m not patient enough to measure that out)
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup plain yogurt (I like Astro balkan because it’s nice and thick)
  • the zest of 1/4 of a lemon
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • a generous 3/4 cup blueberries
  1. Take the butter out of the fridge to allow to soften.
  2. Preheat oven to 375F.
  3. Line the muffin tray with liners or grease with butter. If you’re going the butter route, my trick is to wrap my fingers in plastic wrap and then use them to spread the butter. This lets you get into the bottom corners of the tin where muffin batter likes to stick.
  4. Cut the butter into cubes in a medium sized bowl to allow it to soften more quickly.
  5. As you wait for the butter to warm, mix the flour, salt, baking powder, and baking soda.
  6. Next, add the sugar to the butter and blend with some beaters until it’s light and fluffy.
  7. Add the egg and beat some more.
  8. Measure out the yogurt and then zest the lemon into the yogurt.
  9. Stir the lemon yogurt into the butter mixture.
  10. Now add the flour to the butter mixture in two stages stirring until the flour just disappears between each addition. Over-mixing muffin batter is a nono so err on the side of under-mixed.
  11. Last but not least the blueberries need to be folded in. You want to be careful not to turn the berries into mush so try to keep folding to a minimum. To do this, I added the berries a third at a time folding once or twice between each addition. If the berries aren’t perfectly distributed, don’t worry, there are enough blueberries in this recipe for each muffin to get plenty.
  12. Spoon the batter into the muffin tins until they are about 3/4 full (you need to leave space for rising).
  13. Bake for 25-30 mins until the tops go slightly golden brown and a toothpick comes out clean. For my oven, 25 minutes was perfect.
  14. EAT and enjoy :) If these muffins are still around a few days after baking (which I doubt they will) and start to get a bit dried out, try spreading some cream cheese or some of the leftover plain yogurt on top. With the lemon this is seriously good!
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