Lemon Blueberry Muffins
There are few baked goods more comforting than a classic blueberry muffin. If you’re anywhere near my age you’ve had your fair share of boxed blueberry muffins with the streusel topping. These are better, I promise you and almost as quick to mix up. The batter is thick enough to hold up to a LOT of blueberries which makes for jammy pockets in every bite. Don’t skimp on the crunchy sugar topping which creates the kind of muffin top that earns it’s reputation. My advice? Double the recipe and pop half in the freezer for muffin emergencies.
Ingredients:
10 tablespoons butter, melted
1 cup sugar
zest of 1 lemon
1 1/2 cups yogurt
2 eggs
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups flour
2 cups blueberries (fresh or frozen)
turbinado sugar to topping
Directions:
Preheat your oven to 375 degrees F. Line your muffin tin with paper liners. Melt the butter in a small pan. In a large bowl, rub the lemon zest into the sugar with your hands. This intensifies the lemon flavor and is such a beautiful moment to slow down and use all of your senses. Whisk the melted butter in then add the yogurt and eggs. Mix until it’s light and frothy. Add the flour, baking powder, baking soda, and salt and stir until just combined. Using a wooden spoon fold the blueberries through. Fill each muffin cup about 3/4 of the way full and top with a generous spoonful of turbinado sugar for that delightful crunch. Bake for about 25 minutes or until the edges are just starting to turn golden. Enjoy!
