Blueberry muffins are a classic staple in our household. When blueberries are in season and on sale, I buy as much as I can and freeze them on cookie sheets so we can enjoy them year-round.
I have made many muffins and realized that I learned how to make muffins way back in my Grade 8 Home Economics class. In just a few short years, my kiddies will be old enough to make this!
Muffins are easy to make but I was in search of a recipe that was fluffy, fruity, lightly sweetened, moist and not dense. My old stand-by recipe was pretty good but not as moist as I would have liked. Then I decided to try the Blueberry Muffin recipe from The New Best Recipe cookbook as posted on www.simplyrecipes.com. I needed to use up some plain yogurt.
Boy, was I surprised how moist and fluffy they turned out! Almost as fluffy as a cupcake, yet still a muffin. Of course, I didn't follow the recipe exactly but close enough to get what I was looking for. I never would have thought that plain yogurt is the trick!
The batter was thick and fluffy due to the plain yogurt.
A small sized ice cream scoop made the job so much quicker and easier.
I was able to make 12 regular and 16 medium sized muffins from one recipe.
I filled the muffin cups right up to the top. I also dusted them with a bit of cinnamon sugar before baking.
Finished product! Look how they rose and browned nicely. MMMmm...
3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter, softened (I used 1/2 cup non-hydrogenated margarine)
1 cup sugar (I used 1/2 cup brown sugar, 1/2 cup white)
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon grated lemon peel (I used 2 tsp vanilla extract instead)
2 cups blueberries
1 Tbsp flour (if using defrosted frozen berries)
1 Tbsp white sugar (optional cinnamon sugar for lightly sprinkling tops before baking)
1/4 tsp cinnamon
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 (or vanilla).
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 standard 12-muffin muffin tins. 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. Sprinkle tops with a little cinnamon sugar, if desired. 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 centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Yield: Makes 12-16 muffins. (I was able to make 12 regular and 16 medium sized muffins with this recipe. I normally check the muffins after 15 minutes and then every 5 minutes until done, as every oven is different).