Blueberry Muffins
From fluffy24 15 years agoIngredients
- 3 cups of all-purpose flour shopping list
- 1 Tbsp baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 10 Tbsp unsalted butter (1 1/4 stick), softened shopping list
- 1 cup sugar shopping list
- 2 large eggs shopping list
- 1 1/2 cup plain yogurt shopping list
- 1 teaspoon grated lemon peel shopping list
- 1 1/2 cups blueberries shopping list
- 1 Tbsp flour (if using defrosted frozen berries) shopping list
- Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. shopping list
- Whisk together the flour, baking powder, baking soda, and salt and set aside. shopping list
- 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. shopping list
- 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. shopping list
- 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. shopping list
How to make it
- 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 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.
The Rating
Reviewed by 3 people-
lovine them!
midgelet in Whereabouts loved it -
These look great.
taylorsue82 in Wapakoneta loved it -
Love this! I love blueberries and just got a big container of them today. I must make these!
michellem in Idaho loved it
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