Lemon-Blueberry Muffins

When life gives you blueberries, you'll make blueberry muffins, won't you?  I've abundant blueberries right now and since last week I've made blueberry pancakes to use them up.  The two blueberry plants in the backyard won't stop producing even some fruits fell to the ground.  One produces slightly sour and smaller fruits whereas the second one yields sweeter and bigger fruits.  I've never had to pick or buy blueberries for many years to come!

One of my favorite things to make with blueberries is muffins.  I like soft, fluffy and slightly sweet muffins to be the backdrop of juicy, sweet, some tart blueberry fruits.  These are good for breakfast, but don't let it stop you from eating it for snack as well.  

I like this recipe from America's Test Kitchen baking book, it's a great base muffin recipe that can be used for a variety of fruits or nuts fillings and it always makes good size muffins with soft texture.  I had last bit of Nancy's honey yogurt in my fridge (Nancy's a local yogurt company, based in Eugene, OR) and that's what I used to make these babies.  Often time I don't have yogurt but sour cream, and I think that works out well too.  Because of the soft texture of the muffins, I leave them longer in the pan after they're done baking.  That way, it'll hold its shape well when it's taken out.  

I also sprinkled some cinnamon-sugar mixture on top of the muffins to give them extra flavor.  Any little touch will make these muffins extra special :)

Lemon-Blueberry Muffins

Makes 12

3 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups whole plain yogurt

2 large eggs

1 teaspoon grated fresh lemon zest

8 tablespoons (1 stick) unsalted butter, melted and cooled

1 ½ cups fresh blueberries

1 tablespoon all-purpose flour

Cinnamon-sugar mixture, optional

Place a rack in the middle position and preheat the oven to 375F.  Grease a 12-cup muffin pan.  Toss blueberries with 1 tablespoon all-purpose flour.

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.  In a medium bowl, whisk the yogurt, eggs, lemon zest, and melted butter until smooth.  Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the blueberries.

Using a greased ice cream scooper, portion the batter into each muffin cup.  Scatter some cinnamon-sugar mixture if desired.  Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan halfway through baking.

Let the muffins cool in the pan for 10 minutes, then flip out onto a wire rack, and let cool for 10 minutes before serving.

Source:  The America's Test Kitchen Family Baking Book