Blueberry Lemon Muffins

“These simple blueberry muffins get an excellent pop of brightness from the addition of lemon”

Difficulty

Beginner

Yield

12 muffins

Ingredients

2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup unsalted butter, melted and slightly cooled3/4 cup granulated sugar2 large eggs1 cup plain yogurt2 teaspoons vanilla extract Zest of 1 - 2 lemons2 tablespoons lemon juice1 ^1/2 cups fresh or frozen blueberries1 tablespoon flour (for tossing blueberries)

Equipment

SpatulaWhiskMeasuring cupsMeasuring spoonsSieveMixing bowls of various sizesTasting spoonsPortioning scoopMuffin tinMuffin cupsDish towelCooling wire rack

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out all ingredients.

Preheat the oven to 375°F.

Toss blueberries with 1 tablespoon flour to prevent sinking. Set aside.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a separate bowl, whisk melted butter and sugar until combined. Add eggs, yogurt, vanilla, lemon zest, and lemon juice. Mix until smooth.

Gently A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold dry ingredients into the wet mixture until just combined. Do not overmix.

Fold in blueberries carefully. Divide batter evenly among muffin cups (nearly to the top for bakery-style muffins).

Bake for 18 – 22 minutes, or until the tops are golden and a toothpick comes out clean. Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool.