Perfect Blueberry Muffins
 
 
Straight from the Smitten Kitchen Every Day cookbook, these blueberry muffins have the perfect blueberry:muffin ratio and make for a delicious breakfast treat.
Yield: 9 muffins
Ingredients
  • 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
Instructions
  1. Heat oven to 375F. Line a muffin tin with 9 paper liners. Set aside.
  2. 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.
  3. Divide the dough among the muffin cups and sprinkle the demerara sugar on top of the batter.
  4. 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.
Notes
Recipe from Smitten Kitchen Every Day
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/04/perfect-blueberry-muffins.html