ForneyLife

Blueberry Muffins

Posted in Recipes by Andrea on August 26, 2009
blueberry-muffins

Muffin Ingredients

·         3 cups of all-purpose flour
·         1 Tbsp baking powder
·         1/2 teaspoon baking soda
·         1/2 teaspoon salt
·         10 Tbsp unsalted butter (1 1/4 stick), softened
·         1 cup sugar
·         2 large eggs
·         1 1/2 cup plain yogurt
·         1 teaspoon grated lemon peel
·         1 1/2 cups blueberries
·         1 Tbsp flour (if using defrosted frozen berries)

Topping

  • ¼ cup softened butter
  • ½ cup sugar
  • 1/3 sifted all purpose flour
  • 1-2 tsp cinnamon

Mix together with a fork.

Directions

1.  Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2.  Whisk together the flour, baking powder, baking soda, and salt and set aside.
3.   In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4.   Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5.   Use a standard 12-muffin pan. Coat each muffin cup lightly with PAM or use cupcake papers.  Distribute the muffin dough equally among the cups. Sprinkle on the topping.  Bake until muffins are golden brown, about 25 to 30 minutes. Test with a toothpick. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
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