It’s been a bit of a state of breakfast doldrums around here.
Probably my fault since I woke up one morning a few months ago and up and refused to make Remy her weekly batch of French toast. Call me a bad mom, but I just couldn’t anymore!! I felt like I was feeding her carbs and eggs and cream and not a single nutritious thing for breakfast (the only time she’ll reliably eat anything!!). She took the change surprisingly well for a toddler who tantrums at just the hint that I’m going to do something she disagrees with, and since then it’s been yogurt + peanut butter + fruit on a daily basis.
But then I got bored (again) of making the same thing every day and so I went on a muffin search and came up with these!!
Yes, they are carbs and butter but they also have a glut of blueberries and I’m not even sorry about them.
The recipe comes from Smitten Kitchen’s latest cookbook, Smitten Kitchen Every Day. She calls them “perfect” and I can’t help but agree.
The crumb is light and tender, but still with some staying power and the blueberry:muffin ratio is spot on. (70:30, I’d say.)
I also kind of love that you can make them in one bowl, in less than ten minutes. Remy wasn’t home when I made them, but she very well could have helped, that’s how easy they are.
Now, I’m not saying I’m going to turn these into a weekly occurrence around here (because they are still, essentially, CAKE) but they are definitely going into the mix of breakfast options for the next time yogurt starts to seem kind of boring.
- 5 tbsp unsalted butter
- ½ cup sugar
- zest of ½ lemon
- ¾ cup plain yogurt or sour cream
- 1 large egg
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1½ cups flour
- 1½ cups blueberries, fresh or frozen
- 3 tbsp demerara sugar
- Heat oven to 375F. Line a muffin tin with 9 paper liners. Set aside.
- Melt the butter and pour it into the bottom of a large bowl. Whisk in the sugar, lemon zest, yogurt, and egg, mixing until smooth. Whisk in the baking powder, baking soda, and salt until fully combined. Fold in the flour and berries until just combined.
- Divide the dough among the muffin cups and sprinkle the demerara sugar on top of the batter.
- Bake for 25-30 minutes, or until the tops are golden and a tester inserted in the center of a muffin comes out mostly clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.