I remember when I had time to cook my husband pancakes, eggs, and bacon every morning for breakfast. You can bet my husband remembers those days, too. Those were the good ol’ days.
We slowly reverted to just eggs & bacon, and then alternating eggs & bacon with cereal, and then just cereal. But for the last month, I’ve baked a new batch of muffins every weekend to get us through the week. Frozen and wrapped, my husband can get his baked goodie fix every morning and I only have to deal with the dishes once on the weekend. And if I play my cards right, he’ll even do the dishes for me
With the extra lemon zest, this might be the best tasting muffin batter ever. There wasn’t a sign of batter left on the paddle, bowl, or scoop when we were done.
They’re pretty darn good cooked, too. I didn’t get the signature pretty puffy tops the first time I made them but have since. And since Cook’s Illustrated recipes are perfect (insert eye roll here), I guess we’ll blame me and my occasional over-mixing. So… you know – don’t over-mix.
Blueberry and lemon come together in a moist, tangy muffin.
- 3 cups + 1 Tbsp all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, cubed and softened
- 1 cup sugar
- 2 large eggs
- 1 Tbsp lemon zest
- 1 1/2 cup plain full-fat yogurt12 oz blueberries (thawed if frozen)
- Demera sugar (optional)
- Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix 3 cups flour, baking powder, baking soda, salt in medium bowl; set aside.
- Cream butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add lemon zest. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with the yogurt, until incorporated. Toss blueberries in remaining 1 Tbsp flour and fold in to the batter.
- Spray a muffin tin with non-stick spray or line with paper liners. Divide the batter evenly among cups. Sprinkle top lightly with Demera sugar, if using. Bake until muffins are golden brown, 25 to 30 minutes, until a skewer comes out with moist crumbs. Set on wire rack to cool slightly, about 5 minutes.
Yields: 12 muffins
Estimated time: 45 minutes