I love muffins and I’m not particular about which variety I’ll eat; a good muffin is a good muffin – plain and simple. Naturally, I have my favorites, but I’ll happily eat any muffin that gets in my way – especially if it has anything crunchy on top!
One of my old-time favorites is the classic Blueberry muffin. I have been trying to make a tasty yogurt-based version for some time now, and I think I’ve finally got one that I’m happy with. This muffin recipe is perfect for sitting outside in your pjs, in the early morning hours, with a steamy cup of coffee!
The batter is moist, cake-like, and not too sweet, and the lemon-sugar topping adds a nice punch!
Bake at 375°F for 20 minutes; makes 24 muffins.
- 3 cups flour
- ½ teaspoon baking soda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 cups blueberry yogurt
- 1 teaspoon lemon zest
- 2 cups blueberries* (if using frozen berries, defrost before using.)
- 1 tablespoon flour (if using frozen blueberries; toss thawed berries with flour to prevent sticking)
- 24 Paper liners
- ½ cup sugar
- 1 large lemon
Step 1: Preheat oven to 375°F. In a medium-sized bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
Step 4: Add ¼ of the dry ingredients to the egg mixture and mix until just incorporated. Then add ¼ cup of the yogurt, and again, mix until just incorporated. Repeat this step until all dry ingredients and yogurt have been added to the egg mixture. Do not over mix.
Step 5: Gently fold in the blueberries. (*If you are using frozen blueberries, rinse your berries and allow them to dry before tossing with the flour.)
Step 7: Line two, standard size muffin pans with paper liners. Fill liners with batter. Add lemon-sugar on top of each muffin.
Step 8: Bake muffins at 375°F for 20 minutes. Test with a toothpick; toothpick should come out clean when poked into the center of a muffin. Remove muffins from the muffin pans and cool on a wire rack.