One fall morning, Eiley looked up from her crafting (making her own font!) and said, "Can we have muffins? I love muffins." We had blueberries in the freezer and just enough butter and yogurt to pull this off - 45 minutes later, we had muffins. Perfect muffins.
Ingredients
- 3 cups of all-purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 teaspoon grated lemon peel
- 1 1/2 cups blueberries
- 1 Tbsp flour (if using defrosted frozen berries)
Steps
- Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
- Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
- Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
- Use standard 12-muffin muffin tins. Coat each muffin cup lightly with one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups.
- Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done.
- Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Yield: 12-16 muffins.
