Blueberry Muffins

Description

I looked for the best blueberry muffin recipe and i found it. These muffins are absolutely delicious! They are packed with blueberries and I’d have these any day over coffee shop muffins. The recipe made 12 small-ish ones (perfect for little lunchboxes) but it might make less if you use large muffin liners. Recipe adapted from Smitten Kitchen, method changed a bit, ingredients changed slightly.

Blueberry Muffins

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Ingredients

  

• 70 g (5 tbsp) butter
• 100 g (0.5 cup) sugar
• Zest from 1/2 a lemon
• 190 g (0.75 cup) Greek yoghurt (can sub with regular)
• 1 large egg
• 1 tbsp vanilla extract
• 195 g (1.5 cups) all-purpose flour
• 1.5 tbsp baking powder
• 0.25 tbsp baking soda
• 0.25 tbsp table salt
• 250 g blueberries, i used fresh but you can use frozen
• 1 tbsp all-purpose flour
• 3 tablespoons white or raw sugar for topping

Instructions

 

• Preheat the oven to 180C. Line your muffin tin.
• We will make the entire recipe in a single bowl. Take 2 handfuls of blueberries and mash them with a fork at the bottom of the bowl. This makes a nice sauce that will infuse your muffins all throughout. Then melt the butter and add it on top. Add all the other liquid ingredients too, the sugar, egg, yoghurt, vanilla, and lemon zest. Whisk them together.
• Then add the dry ingredients, the flour, baking powder, baking soda, and salt. Before adding the blueberries, mix them with a teaspoon of flour so it coats them. Then add them to the batter, mixing gently.
• Spoon the batter into your lined muffin tin and add sugar on the top, about half a teaspoon to each one. Don’t worry about the muffins being too sweet because the batter is less sweet on purpose taking this into consideration.
• Bake at 180C for 18-22 minutes, my muffins took 20 minutes on the dot. If your muffins are larger, you will get about 8-10 and you will need to bake them for about 25 minutes. Enjoy them warm, they are exceptionally good. They don’t keep for so long on the counter (1 or 2 days max), but will hold in the fridge for 4 or 5 days.