Blueberry 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)
Method1 Adjust the oven rack to the middle-lower part of
the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking
soda, and salt and set aside.
3 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.
4 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.
5 Use a standard 12-muffin muffin pan. Coat each
muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or
with a little butter. Or use 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 center of the muffins are done. Set on wire
rack to cool for 5 minutes. Remove muffins from the tin and serve slightly
warm.
1 Adjust the oven rack to the middle-lower part of
the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking
soda, and salt and set aside.
3 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.
4 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.
5 Use a standard 12-muffin muffin pan. Coat each
muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or
with a little butter. Or use 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 center of the muffins are done. Set on wire
rack to cool for 5 minutes. Remove muffins from the tin and serve slightly
warm.