After my visit to the Blueberry farm, I had an abundance of blueberries on my hands. Some of them were eaten fresh by the handful, others were frozen for summer smoothies and the rest were used for these delightful little muffins. To me, the best blueberry muffins have a rustic top; crisp and golden, fresh from the oven. They have a slight mound and just enough blueberries to muffin. Like all muffins, these are best enjoyed with a pat of butter right out of the oven. Although, I have been warming mine in the counter convection oven ever since, and they are still pretty delightful! This recipe is not overly sweet, keeping the berries in their natural sweet/tart form. Enjoy!
Blueberry Muffins with freshly picked Lazy Valley Ranch Blueberries
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
4 tablespoons unsalted butter, melted and slightly cooled
1-1/4 cup plain yogurt
1-1/2 cups fresh (or frozen) blueberries
Muffin tin and liners
Preheat oven to 350 degrees. Center rack in middle.
In a mixing bowl, whisk together flour, baking powder and salt. Add in blueberries and toss to combine.
In a separate mixing bowl, whisk egg until it becomes lighter in color and slightly frothy. Add sugar to the egg and whisk to combine. Add in butter and whisk to combine. Add yogurt, whisking until just combined.
Pour the wet ingredients over the dry ingredients, and gently fold with a spatula until just combined. The batter will be thick.
Line a muffin tin with paper liners. Divide the batter evenly (I used an ice cream scoop and it worked perfectly) and bake for 25-30 minutes, rotating half way through baking, until golden brown and a skewer inserted comes out clean.
Allow to cool for several minutes, then invert the muffins on a wire rack to cool.
Eat warm and enjoy!