I'm not sure that the idea of making blueberry muffins in January would have occurred to me had our house guests not left a pint in our fridge. But I'm sure glad they did. Blueberry muffins bring the comfort of more decadent foods without all of the calories and have the added bonus of fruit, which I'm told is better for you that lots of other things I usually gravitate toward for breakfast (read: bacon).
This recipe is from the no-fail blog, Smitten Kitchen, and makes the perfect muffin. Not too big, not too small - just right to have for breakfast and bring to work to share with grateful colleagues. :o)
Blueberry Muffins from Smitten Kitchen
5 tbsp unsalted butter, softened
1/2 cup granulated sugar
1 large egg
3/4 cup plain greek yogurt
1/2 tsp grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup blueberries
1. Preheat oven to 375 F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
2. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest.
3. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.
4. Use an ice cream scoop to fill muffin cups about 3/4 full. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean.
Makes 9 to 10 muffins.
