Delicious Blueberry Muffins
adapted from - smittenkitchen.com
Ingredients
10 Tbsps unsalted butter, softened
1 cup sugar
2 eggs
2 - 6oz french vanilla yogurt cups (may substitute 1 1/2 cups sour cream or plain yogurt)
1 1/2 tsp lemon juice
3 cups all-purpose flour
3 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups blueberries (no need to thaw frozen if using)
Directions
1. Preheat oven to 375 degrees F. Line muffin tins with paper liners or spray individual cups with non-stick spray. Stir together the flour, baking powder, baking soda, and salt, set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well, then add yogurt and lemon juice.
3. Combine half the dry mixture to the batter and stir until combined. Add the remaining dry mixture and stir in until the flour disappears. Do not overstir. Gently fold in blueberries.
4. Fill muffin cups until 3/4 full. An ice cream scoop or large cookie dough scoop works well for portions. This should make about 30 muffins. For decoration I'll add a sprinkling of coarse sugar on top of each muffin.
3. Bake in the preheated oven for 25 to 30 minutes until golden and a pick inserted comes out clean. Cool on rack.
These are served best immediately or the following day.
Delicious Blueberry Muffins