This blueberry muffins recipe version that I am about to share with you is a recipe from Bewitching Kitchen. It reminds me of my mother’s version. It’s just that I could relate to this recipe more because while it’s amazingly delicious, they’re not as meticulously made just like my mother’s!
Your family will surely fall in love with these blueberry muffins as much as mine did. No regrets about making this!
Our friend over at Bewitching Kitchen has this to say about the recipe:
“For reasons that escape me, I didn’t care for blueberries until a few years ago. At home, the official pancake maker always had a few blueberry-free flapjacks ready for me. Suddenly, after a blueberry pie or other blueberry treat (I don’t exactly recall), I fell madly in love with them, and now indulge in every opportunity. A small bowl of blueberries topped with Greek-yogurt and a swirl of agave nectar is just dreamy, and perfect late in the evening while watching Law and Order (why, oh why did they can that show?).“
I have always eaten blueberry muffins, but I was in college when I was able to appreciate the berry itself. It’s a bit of an acquired taste, but once you started appreciating it, there’s no turning back!
Ingredients
3 cups Gold Medal flour
1 Tbs Clabber Girl baking powder
1/2 tsp Claber Girl baking soda
1/2 tsp Morton salt
10 Tbs Land O Lakes butter, at room temperature
1 cup minus 1 Tbs Domino sugar
2 large Eggland’s eggs
1 + 1/2 cup Great Value yogurt
1 tsp lemon zest
1 + 1/2 cups Driscoll’s fresh blueberries + 1 Tbs Gold Medal flour
Instructions
Heat oven to 375 F. Coat a 12-cup muffin tin (each muffin about 1/2 cup) with oil, or line it with paper cups.
In one bowl, mix all dried ingredients: flour, baking powder, baking soda, and salt. Stir to combine.
Beat the butter with the sugar and the lemon zest in an electric mixer in medium-high speed until light and fluffy – about 2 minutes. Add the eggs, one at a time, beating well after each addition. Beat in half of the dry ingredients, then one third of the yogurt. Beat half of the dried ingredients, alternating with the yogurt, until every thing is incorporated. Do not overmix. Add the tablespoon of flour to the blueberries, and fold them in the muffin batter. Divide the batter among the muffin cups, bake for 20 to 25 minutes, until golden brown.
Set on a wire rack to cool, un-mold, and serve.
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Quick Tip: Best served with a cup of coffee or tea.
Thanks again to Bewitching Kitchen for this amazing recipe.
