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Friday, January 2, 2009

Lemon Blueberry Muffins

I love muffins, and I love to make them. My go-to muffin cookbook is Mostly Muffins by Barbara Albright and Leslie Weiner. I’ve “gone to” it so often it’s now filled with stains and held together by a rubber band.

I also have a pristine copy, but I haven’t gotten around to transferring all my notes to the new one, so there it sits.

This is the muffin recipe that taught me to sprinkle the tops with sugar just before baking. It makes for an attractive, crunchy top.

In these moist muffins, stuffed with blueberries and flavored with lemon yogurt and zest, the blueberries seem to burst during the baking process and create a sort of marbled effect throughout the muffin that’s visible when you tear it open. Sometimes I add ½ tsp. nutmeg to the batter. I always use the zest from a whole lemon.

Lemon Blueberry Muffins
2 cups all-purpose flour
2/3 cup plus 2 tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
8 oz. (about 1 cup) lemon yogurt*
¼ cup lightly salted butter or margarine, melted and cooled
1 egg, slightly beaten
1 to 2 tsp. grated lemon peel (I use the zest from one lemon, about 1 tbsp.)
1 tsp. vanilla
2 cups fresh or thawed, drained frozen blueberries
Preheat oven to 400 degrees F. Grease 12 muffin cups.
In a large bowl stir together flour, the 2/3 cup sugar, baking powder, baking soda and salt. In another bowl, stir together yogurt, butter, egg, lemon peel, and vanilla until blended. Make a well in center of dry ingredients; add yogurt mixture and stir just to combine. Stir in blueberries.
Spoon batter into prepared muffin cups and sprinkle with the remaining 2 tbsp. sugar. Bake 20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean.
Cool muffin tin(s) on wire rack 5 minutes before removing muffins from cups to racks. Serve warm or cool completely and store in an airtight container at room temperature.
These freeze well.
Makes 12 muffins.

* NOTE: The size of yogurt containers has changed in recent years. Most brands now offer 6 ounces rather than 8 ounces. I've found it works fine to use the smaller "cup" and add a little liquid. Lemon juice is perfect here.


Cookie Jill said...

Mmmmm. Anything with Blueberries is fine by me!

Love the name of your blog, btw! ;-)

MondoCibo said...

Wow fantastic ideas for my next lunch with my friends.

Bye from Italy by - A taste of Italian sweets

stivbert said...

I love Blueberry's, and it can not go wrong when you mix them in muffins with lemon, one of my absolut fervorites..