Blueberry Lemon Muffins

Blueberry Lemon Muffins

JANUARY 19, 2011

Today, I present to you the perfect muffin recipe. That’s what Deb of Smitten Kitchen called it, and after trying her recipe last weekend, I can confirm that the recipe is, indeed, perfect.

The muffins turned out so light, fluffy and flavorful that no one could tell they were healthy muffins masquerading as crazy-delicious muffins. I used whole wheat pastry flour to ensure that the muffins would end up as light and fluffy as they would using white flour. Greek yogurt and lemon zest lent a decadent texture and flavor, respectively.

For the fruit, I used blueberries and blackberries, whereas Deb used blueberries only. Neither of those berries are in season, but you could certainly substitute other seasonal fruit or frozen fruit. You can’t go wrong with this versatile recipe!

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Blueberry Lemon Muffins

Author: Cookie and Kate

Ingredients

5 tablespoons unsalted butter, softened

1/2 cup sugar (I used organic turbinado sugar)

1 large egg

3/4 cup plain Greek yogurt (I used 0% fat plain Chobani yogurt)

1/2 teaspoon grated lemon zest

1 1/2 cups whole wheat pastry flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!

Instructions

Preheat oven to 375°F.

Line a muffin tin with paper liners or spray with nonstick cooking spray.

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.

Add egg and beat well, then yogurt and zest.

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.

Mix until combined.

Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.

Gently fold in your blueberries (or whatever fruit you’re using).

Bake for 25 to 30 minutes, until the tops are golden.

Enjoy!

Notes

Adapted from Smitten Kitchen, which was adapted from Cooks Illustrated.

Makes 9 to 10 standard muffins.

I can’t wait to try making these muffins with chopped apples and cinnamon, cranberries and whatever else I can find. What will you try?