Blueberry Muffins
From Smitten Kitchen
5 TABS unsalted butter, cold is fine
1/2 cup sugar
Finely grated lemon zest from half a lemon
3/4 Cup plain unsweetened yogurt or sour cream
1 large egg
1-1/2 teas baking powder
1/4 teas baking soda
1/4 teas fine sea salt or table salt
1-1/2 cups all-purpose flour
1-1/4 - 1-1/2 cups blueberries, fresh or frozen (no need to defrost)
3 TABS turbinado (sugar in the raw) sugar
Heat oven to 350 degrees. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in the sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, likea cookie dough. Divide between prepared muffin cups & sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end. Bake for 25-30 minutes, until tops are golden & a tester inserted into the center of muffins comes out clean. (you know, except for the blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.
These, like most muffins, are best on the first day. We've found through extensive "research" that if you run them split open under a broiler on day two with a pat of salted butter, it's so good that you're going to forever hope for more blueberry muffin leftovers.
From Smitten Kitchen
5 TABS unsalted butter, cold is fine
1/2 cup sugar
Finely grated lemon zest from half a lemon
3/4 Cup plain unsweetened yogurt or sour cream
1 large egg
1-1/2 teas baking powder
1/4 teas baking soda
1/4 teas fine sea salt or table salt
1-1/2 cups all-purpose flour
1-1/4 - 1-1/2 cups blueberries, fresh or frozen (no need to defrost)
3 TABS turbinado (sugar in the raw) sugar
Heat oven to 350 degrees. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in the sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, likea cookie dough. Divide between prepared muffin cups & sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end. Bake for 25-30 minutes, until tops are golden & a tester inserted into the center of muffins comes out clean. (you know, except for the blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack.
These, like most muffins, are best on the first day. We've found through extensive "research" that if you run them split open under a broiler on day two with a pat of salted butter, it's so good that you're going to forever hope for more blueberry muffin leftovers.
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