Blueberry Lemon Muffins
Total Time
35 minutes
Prep Time
10 mins
Cook Time
25 mins
Rating
4.7 out of 5 stars
(53)
Ingredients
9-10 muffins
- 5 tablespoons unsalted butter, softened
- ½ cup sugar (I used organic turbinado sugar)
- 1 large egg
- ¾ cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)
- ½ teaspoon grated lemon zest
- 1 ½ cups whole wheat pastry flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
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Preparation
Step 1
Preheat oven to 375°F.
Step 2
Line a muffin tin with paper liners or spray with nonstick cooking spray.
Step 3
If you have an electric mixer, use it to beat the butter and sugar until light and fluffy (that’s how Deb did it). I mixed the ingredients by hand, with a whisk, since I don’t have an electric mixer.
Step 4
Add egg and beat well, then yogurt and zest.
Step 5
If you have a sifter, sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter. I don’t have a sifter, so I mixed the dry ingredients together in a separate bowl and added it to the bowl of liquid ingredients.
Step 6
Mix until combined.
Step 7
Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
Step 8
Gently fold in your blueberries (or whatever fruit you’re using).
Step 9
Bake for 25 to 30 minutes, until the tops are golden. Enjoy!
Step 10
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Chef's notes
Recipe adapted from Smitten Kitchen, which was adapted from Cooks Illustrated.
