Blueberry Lemon Muffins

by Shawnda on November 9, 2008

in Blueberries,Breakfast,Freezer Friendly,Muffins and Scones

Blueberry Lemon Muffins

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-Lemon Muffins

Blueberry and lemon come together in a moist, tangy muffin.

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Yields: 12 muffins

Adapted from Cook's Illustrated

Estimated time: 45 minutes

{ 13 comments… read them below or add one }

1 Sylvie November 9, 2008 at 1:11 pm

Blueberry Muffins are my favourite muffins! What a great way to start the day, or finish the day or get through the day, I’d happily eat them at any time.

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2 Kate November 10, 2008 at 12:17 pm

I seriously thought that first picture was blueberry cookies! And now I want blueberry cookies!

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3 Amy November 10, 2008 at 2:48 pm

Hi! I just came across your blog, and I love it. I’m another newlywed foodie…more like foodie wannabe I guess, but I’m working on it :) Looking forward to following your adventures!

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4 Sarah November 11, 2008 at 10:01 am

So do the cooked muffins taste as good as the batter? They look pretty tasty! I’ve been on the hunt for a great blueberry muffin recipe.

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5 evil fizz November 11, 2008 at 2:48 pm

And since Cook’s Illustrated recipes are perfect (insert eye roll here), I guess we’ll blame me and my occasional over-mixing.

Nah. Cook’s Illustrated recipes are only perfect if you agree with them on every preconceived notion about what something is supposed to taste like. (For example, brownies. My ideal brownie is a lot fudgier and gooey-ier than theirs.)

I think I’d actually try making them with a little less flour and a bit less butter, and see if they rise better.

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6 Maria November 12, 2008 at 11:38 am

I love blueberry muffins! Sound really good right now!

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7 miki November 13, 2008 at 1:26 am

… or possibly old baking powder?
I tend to mix most batters including muffins in my kitchenaid and as long as the baking powders fresh, everything turns out :)

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8 Nikki November 13, 2008 at 9:45 pm

Cook’s Illustrated isn’t perfect… but these cooked muffins look amaaaaazzzing!

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9 Amanda November 14, 2008 at 1:46 pm

At least you started out your marriage by lovingly preparing hearty breakfasts…You’re a better bride than I. :P Your muffins look yummy, puffy top or not.

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10 April November 16, 2008 at 5:35 pm

What do you wrap your frozen muffins up in? That is the best idea ever!! Love this site, I just found it by googling for margarita cupcakes!

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11 foodiebride November 17, 2008 at 6:40 pm

April, I wrap them in a piece of wax paper and then place them in a large ziploc bag.

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12 Reagan Hartline November 21, 2008 at 10:30 am

I made these last night and they are sooooo yummy! And yes, the batter by itself tastes just a good!

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13 Karen May 1, 2012 at 8:56 pm

I’ve made these several times and they are really good. Haven’t had any problems not rising. Maybe you over mixed your batter?

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