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BreakfastPage 28

Blueberry Muffins

Prep time
15 min.
Actual time
40 min.
Serves
12
Difficulty level
Easy
Blueberry muffins with golden, craggy tops and burst berries, piled in a basket lined with a grey-violet cloth, a glass of milk behind.

If you’re intimidated by baking, this is a perfect recipe for you! This recipe is an excellent one for building your confidence and create an unbelievably delicious treat. These muffins have always been a huge hit with clients and friends alike. Another perk of this recipe is that you can easily make a double batch and freeze half to have on hand. However, after trying them, you’ll understand why they never last long in storage.

Nanette’s note on Blueberry Muffins, page 29
Blueberry muffins with golden, craggy tops and burst berries, piled in a basket lined with a grey-violet cloth, a glass of milk behind.

Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup sugar, plus 1 tablespoon for sprinkling on the muffins before baking
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 8-ounce container of lemon or lime whole milk yogurt (you can substitute buttermilk, sour-cream, or crème fraîche if you like)
  • ½ cup unsalted butter, melted
  • 1 egg, lightly beaten
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 2 cups blueberries, fresh or frozen and drained

Steps

  1. Step 1

    Preheat oven to 400 degrees. Grease muffin tins with butter. Melt butter.In a large bowl, sift together flour, ⅔ cup sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together yogurt, butter, egg, lemon rind, and vanilla.

  2. Step 2

    Make a well in the center of the dry ingredients, pour in the yogurt mixture and stir just to combine (don't over-mix). Fold in the blueberries. Spoon the batter into the muffin cups and sprinkle with the remaining sugar.

  3. Step 3

    Bake for 20 to 25 minutes until a cake tester is inserted in the center of a muffin and comes out clean. Remove tins from the oven onto a cooling rack. Cool at least 5 minutes until removing muffins.

From Favorite, page 28, Breakfast

BreakfastPage 28

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