When I was picking out a daycare for my then 1 year old daughter, one of the places I visited had just pulled warm blueberry muffins out of the oven for snack time. That sealed the deal. Nothing says comfort and love like hot blueberry muffins. I still make blueberry muffins for my teenage daughter, she just eats them with cold brew instead of milk.
Ingredients
3 cups flour (15 ounces) 1 cup sugar (7 ounces) 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon zest of 1 large lemon 1 1/2 cups whole fat plain yogurt 2 large eggs 8 tablespoons unsalted butter, melted and cooled (1 stick) 1 1/2 cups fresh or frozen blueberries (I use frozen wild blueberries since they are tiny and don't create raw dough pockets- do not thaw before use or you get purple muffins)
Instructions
Preheat oven to 375 degrees. This slightly hotter temperature is important! If you do 350 the muffins won’t be a crispy golden brown on the outside.
In a large bowl, mix flour, sugar, baking powder, baking soda, salt, cinnamon and lemon zest. I like to grind the zest into the sugar with my fingers to release the flavor before I mix it all together.
In a separate bowl, whisk together yogurt and eggs. Add yogurt mixture to dry ingredients, along with melted butter, and gently stir until combine.
Fold in fresh or frozen blueberries. Spoon batter into well greased or lined muffin cups. Bake for 20-30 minutes until a toothpick comes out clean. If you use fresh berries, they may take longer to bake.
Share with someone you love, along with a cold glass of milk or cold brew.