I love blueberries. I love them fresh, in baked goods, in salads, you name it. And today, I really needed to bake something yummy for breakfast. Something easy and uncomplicated and just really, really good.
Preheat the oven to 375°F. Prepare a muffin tin with muffin papers and set aside.
Sift together flour, salt, and baking powder and set aside while you prepare the wet ingredients.
Beat together butter and sugar until well mixed and fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla, yogurt, lemon juice and zest.
Stir the flour mixture into the wet mixture. Mash 1/2 cup blueberries and stir into batter. Toss the remaining berries in the 1/4 cup of flour and then fold into batter.
ill the muffin liners, dividing the batter between the liners. They will be full. Sprinkle the sugar over the tops of all the muffins and bake for 30 minutes until golden. Cool 10 minutes and then serve warm.
Krista’s Loaded Blueberry Muffins
Ingredients
- 1/2 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour + 1/4 cup
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup yogurt
- juice of 1 lemon
- zest of lemon
- 2 cups blueberries, washed, drained and picked over
- 3 teaspoons sugar
Instructions
- Preheat the oven to 375°F. Prepare a muffin tin with muffin papers. Set aside.
- Sift together flour, salt, and baking powder. Set aside.
- Mix butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition. Add vanilla, yogurt, lemon juice and zest. Mix well.
- Stir the flour mixture into the wet mixture. Mash 1/2 cup blueberries and stir into batter.
- Toss the remaining berries in the 1/4 cup of flour and then fold into batter.
- Fill the muffin liners, dividing the batter between the liners. They will be full. Sprinkle the sugar over the tops of all the muffins and bake for 30 minutes until golden.
- Let cool 10 minutes and serve warm.
Shop Related Products:
