Tuesday, April 25, 2017

Sugar Crusted Blueberry Muffins

I just got home from visiting my sister, where baking and cooking happens much more regularly than at my own home these days (though I probably shouldn't admit that). She has been making these blueberry muffins for a while and they were delicious. Moist and lemony, just the way I like them. She has adjusted the original recipe to add the lemon flavor, which I am always a fan of. If you don't love the lemony flavor in this, you can substituent the lemon yogurt for plain yogurt or sour cream. And you can use half as much lemon zest.

Adapted from Smitten Kitchen

5 tablespoons (70 grams) unsalted butter, at any temperature
1/2 cup (3 1/2 ounces or 100 grams) sugar
Zest from 1 lemon
3/4 cup lemon yogurt
1 egg
1 1/2 teaspoons (7 grams) baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea or table salt
1 1/2 cups (195 grams) all-purpose flour
1 1/4 to 1 1/2 cups (215 to 255 grams) blueberries, fresh or frozen (no need to defrost)

3-4 tablespoons raw sugar (can use regular sugar in a pinch)

Preheat your oven to 375F/190C. Line 1 baking sheet with 9-12 muffin liners. If you want bigger muffins with larger tops, opt for 9 muffin liners. In a large bowl melt the butter. Whisk in the sugar, zest, yogurt and egg until smooth. Next mix in the baking power, baking soda and salt. Fold in the flour and berries until just combined. Scoop the batter into the muffin cups and sprinkle each muffin with a teaspoon of sugar. Bake the muffin for 25 to 35 minutes (30 minutes worked perfectly in my sister's oven). Allow to cool for 10 minutes and enjoy!
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