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Blueberry Muffins Recipe

   
 

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     Blueberry Muffins

Category   Breakfast - Brunch
Sub Category   None

Ingredients
5 T unsalted butter, softened
.5 C sugar
1 large egg
.75 C plain yogurt
.5 tsp grated lemon zest
1.5 C flour
1.5 tsp baking powder
.25 tsp baking soda
.25tsp salt
 
.75 C blueberries

Instructions
Preheat oven to 375 F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about .75 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack or you know, serve with a generous pat of butter.
Serving Suggestions
9-10 muffins


Originally Submitted
1/13/2013





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