Smitten Kitchen's Perfect Blueberry Muffins
Moist, fluffy blueberry muffins, with lots of blueberries and a hint of lemon. A great snack or breakfast!
Servings: 9
Ingredients
- 5 tablespoons butter (melted)
- ½ cup sugar
- zest from ½ a lemon
- ¾ cup plain yogurt (175 grams)
- 1 egg
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups flour (180 grams)
- 1 ¼ - 1 ½ cups blueberries (about 200 grams) (frozen are fine)
- 1 ½ - 3 tablespoons coarse or sparkling sugar
Instructions
- In a large bowl, combine melted butter, sugar, lemon zest, yogurt, and egg. Whisk until smooth.
- Whisk in baking powder, baking soda, and salt, then fold in flour and blueberries, stirring until just combined. Do not overmix.
- Divide batter between 9 greased or paper-lined muffin cups. Smooth out the tops, and sprinkle with ½ or 1 teaspoon of sparkling sugar (more will make a crunchier top).
- Bake at 375F for 20-30 minutes, until tops are golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove to a wire rack so that the bottoms don't get soggy.
Notes
This recipe will work with fresh or frozen blueberries.
Don't overmix the batter, or the muffins may become tough or dense.
adapted from Smitten Kitchen
