Imagine you walk into a kitchen and you catch a waft of lemon, butter and blueberries emanating from the oven – heaven, right? That’s what these are.
It’s pretty rare that I post almost the same recipe within a few months, but these are so good that I had to make them again, with a very slight change – even more lemon!
They are really light and fluffy, packed with blueberries, a nice hit of lemon, and a crunchy cap.
The last time I made these, I made a few minor changes to this recipe. I used the zest of a whole lemon instead of half, and I added the baking powder and baking soda a bit later in the process to avoid over-mixing it. For the Turbinado sugar topping I used a bit less than the suggested 3 tablespoons, and it still had a nice crunchy top. This time around I used some lemon juice in the batter to amp up that flavour, and to balance the sweetness of the muffin. I also rubbed the lemon zest into the sugar to release more of the oils, bringing out the flavour.
I also made a mistake with these! I used half a cup of butter instead of 5 tablespoons – oops. But the flavour was awesome!
If you are using frozen blueberries you should leave them in the freezer until you are ready to add them.
The trick to successful muffins is not over-mixing the batter, which will cause you to have a dense muffin. Another trick – bake them as soon as the batter is in the muffin tins so they don’t lose any of their leavening.
Makes 9-11 muffins. They are the very best the day they come out of the oven, but warmed up with a bit of butter in the next few days they were quite good too.
What you need:
- 5 tablespoons unsalted butter
- 1/2 cup sugar
- zest from a whole lemon (finely grated, only the yellow outer peel)
- 2 tablespoons lemon juice
- 3/4 cup plain yogurt minus 2 tablespoons
- 1 large egg
- 1 & 1/2 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 & 1/4 to 1 & 1/2 cups blueberries, fresh or frozen
- 2 tablespoons Turbinado (sugar in the raw) sugar
What you do:
- Prepare your muffin tins by lining 9 of them with paper liners, and then spray the liners with baking spray. Preheat the oven to 375°F.
- Place the sugar and lemon zest in a large bowl, and work the zest into the sugar with your fingers to release the oils.
- Melt the butter, then whisk it into the sugar and zest. Whisk in the yogurt and egg until smooth.
- Add one cup of the flour to the sugar mixture and stir it in until there are still some clumps. Now combine the remaining half cup of flour with the baking powder, baking soda and salt. Very lightly fold this mixture into the batter, until it it is mostly mixed, with a few lumps.
- Fold in the berries until they are just combined. You should now have a very thick batter, especially if you just added frozen berries.
- Divide the batter between the 9 muffin cups. Sprinkle each muffin with a bit of Turbinado sugar.
- Bake for 25 to 30 minutes. Test them by inserting a toothpick in the middle; if there is any batter sticking to the toothpick let them bake a few minutes longer. If you hit a blueberry, you might want to poke the toothpick into another spot to see if they are done.
- Let the muffins cool in the pan for about 10 minutes, then move them to a cooling rack.