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.
MUFFIN INGREDIENTS:
- 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
LEMON-SUGAR INGREDIENTS:
- ½ cup sugar
- 1 large lemon
DIRECTIONS:
Step 1: Preheat oven to 375°F. In a medium-sized bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
Step 2: In a large bowl, cream the butter and sugar together.
Step 3: Add the eggs, one at a time; mix each egg until just incorporated. Gently mix in lemon zest.
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 6: In a clean bowl, add ½ cup of sugar. Finely zest 1 lemon and mix together.
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.
Happy Reading!
Denine
So my co-worker and I enjoyed this recipe so much, we made muffins for the whole office! She did a banana nut and apple version with a crumb topping. I did blueberry and raspberry with the sugar topping you have listed.
We realized that the muffins with 2 cups of yogurt get gooey on the top after a day or two of being stored. So we reduced the yogurt to 1 cup and increased the sugar to 1 1/2 cups. We like our muffins bigger, so we made 18 muffins.
The whole office was very impressed! 😉
Thanks for the great tip! I will have to try making the banana version – my kids love bananas!
I was raving about these muffins to a friend at work, but she can’t eat blueberries. She used your recipe as a base for banana nut muffins – used banana yogurt and cut up bananas. She loved it. 🙂
Thanks for the early morning muffin drop off! You are better than the milk man! We loved them! 🙂 Dani