Blueberry Muffins
Print Options
There are three things I have a hard time resisting - my dad's tapioca pudding, Belgian dark chocolate, and freshly baked blueberry muffins. Muffins are not as easy to get right as one might think. Too dry, too dense, to sugary - these are all problems that one can encounter when trying to bake the perfect muffin. This blueberry muffin recipe however, adapted from The Best Recipe cookbook, makes them just right - light, fluffy, and full of blueberries.
Blueberry Muffins Recipe
Print Options
Ingredients
- 3 cups of all-purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 teaspoon grated lemon peel
- 1 1/2 cups blueberries
- 1 Tbsp flour (if using defrosted frozen berries)
Method
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
4 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
5 Use standard 12-muffin muffin tins. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the centers of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
Makes 12-16 muffins.
Never miss a recipe!
Subscribe to Simply Recipes free via email: (more details)
dear Elise, thank you for sharing.
I've tried your blackberry muffin recipe before and like it loooots!!
comparing these 2 kinda berry muffins, which one you like more yourself?
I noticed in this recipe, they use both baking powder & baking soda...I am just wondering why
they use both instead just baking powder...
have a good time~~.
Note from Elise: I like both of the recipes. The blueberry one is a bit lighter, the blackberry a bit denser. Regarding baking soda and baking powder, baking soda is a pure base, baking powder is a combination of baking soda and a dry acid. The combination of these leavening agents has to do with chemistry and how acids and bases react (like vinegar and baking soda) to create bubbles. If you have something acidic in the batter, like yogurt or buttermilk, you might need more base than what you would get with just baking powder, therefore the addition of baking soda.