These muffins are tender, sweet, and bursting with blueberries; they might just make you look forward to waking up. 🙂
- 2 cups unbleached all-purpose flour
- 1 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/4 cup plain yogurt (I used nonfat because that’s what I had)
- 3/4 cup milk (I used 1%)
- 4 Tbsp unsalted butter, melted and slightly cooled
- 1 egg, lightly beaten
- 1/2 tsp grated lemon zest
- 1/2 tsp vanilla
- 1 1/2 cup frozen blueberries (I like the small wild blueberries like Wymans)
Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners. (You could just spray the muffin tin, but I don’t like the mess.)
In a large bowl, whisk flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the yogurt and milk until smooth. Add the melted butter and egg and whisk until combined (it might look a little clumpy). Stir in lemon zest and vanilla.
Measure frozen blueberries into a small bowl. Add 2 Tbsp of the flour mixture and stir to coat blueberries. This will help them not stick together when you add them into the mix.
Mix wet mixture into the flour mixture and stir until just moistened. With a rubber spatula, fold in the blueberries and any remaining flour from the small bowl.
Scoop batter into muffin cups. They should fill to the top.
Bake for about 25 minutes. Tops should be golden and a toothpick inserted in the center of a muffin should come out clean (unless you stick it in a blueberry, then it will come out purple).
Set muffin tin on a wire rack and let rest for 5 minutes, then remove muffins from the tin and let cool on the wire rack. Enjoy warm or room temperature. They’re great either way!