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MILE HIGH BLUEBERRY MUFFINS




Source of Recipe


emerils.com


List of Ingredients




2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain yogurt
2 large eggs
2 tablespoons melted unsalted butter
2 teaspoons grated lemon zest
1 cup fresh or thawed frozen blueberries
1/2 cup whole milk



Recipe



Make sure the oven rack is in the center position and preheat the oven to 350ºF.

Line a 12-muffin tin with 12 paper muffin-tin liners.

Sift the flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl.

In a large mixing bowl, whisk together the yogurt, eggs, butter, and lemon zest.

Add the dry ingredients to the yogurt mixture and whisk just until combined, being careful not to overmix.

Using a rubber spatula, gently fold the blueberries into the batter, again being careful not to overmix.

Divide the batter evenly among the muffin cups.

Bake in the oven until puffed up and golden brown, about 20 to 22 minutes.

Using oven mitts or pot holders, remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack. Serve warm.

Yield: 12 muffins

Sifting is cool—you can put all the dry ingredients into the sifter at once and then just shake or crank!