I lately got stuck in another breakfast rut. I believe I ate toasted British muffins for five straight days. I normally don't consume a lot in the morning, however i deeply love the periodic muffin. Blueberry muffins are actually certainly one of my personal favorite, and so i made the decision to bake up a load to include some variety into my stress breakfast routine.
Within my last visit to the supermarket, I purchased a container of Greek yogurt. I'm not keen on eating it plain (it's too tart for me personally, despite different flavors and types), however i do prefer to bake by using it. I needed to make use of Greek yogurt within my muffins to include a little bit of protein making them somewhat healthier.
I discovered this recipe around the smitten kitchen website and thought they sounded perfect. I own Deb's book (The smitten kitchen cook book ) but shamefully haven't made everything from it yet. I really hope to fix that soon.
Deb proclaims that fundamental essentials perfect blueberry muffins. I must agree. They're nice fluffy and filled with juicy particularly. I suppose the only real factor that's missing is streudel. I am a sucker for streusel topping and want these muffins much more when they been with them on the top. But muffin-wise, yeah, they are virtually awesome.
Blueberry muffins with Greek yogurt
- 5 Tablespoons unsalted butter. softened
- 1/2 cup sugar
- 1 large egg
- 3/4 cup sour cream or plain Greek yogurt (I made use of Chobani % )
- 1/2 teaspoon grated lemon zest (I overlooked since i did not have lemons )
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon sodium bicarbonate
- 1/4 teaspoon salt
- 3/4 cup particularly, fresh or frozen (if frozen, don't defrost or thaw)
Directions
Preheat your oven to 375°F.
Either 1) line a muffin tin with 9 or 10 paper liners or 2) spray a typical muffin tin generously having a nonstick spray (I selected another option and used my silicone muffin tin. I didn't spray it ).
Within the bowl of the stand mixer fitted using the paddle attachment or perhaps in a sizable bowl using handheld mixer, cream the butter and sugar until light and fluffy, a couple of-3 minutes.
Add some egg until it's fully incorporated. Adding the yogurt and lemon zest.
Inside a separate medium-sized bowl, whisk together the flour, baking powder, sodium bicarbonate and salt. Add half the dry mixture in to the wet mixture and blend until just combined. Add some remaining dry ingredients into batter and beat before the flour disappears - don't overmix.
Switch off the mixer and lightly fold inside your particularly by hands utilizing a rubber spatula or perhaps a wooden spoon. The batter can be really thick and resemble cookie dough.
Evenly distribute the batter in to the prepared muffin tins or liners and fill them about 3/4 full. For those who have an frozen treats scoop, it might be useful to make use of here. I made use of my medium cookie scoop and portioned about 1 and 1/2 scoops per muffin tin.
Bake inside your preheated oven for twenty five to half an hour, until tops are golden along with a tester placed into the middle of muffins arrives clean. Remove in the oven and permit the muffins to awesome before devouring.
Muffins will store within an airtight container at 70 degrees for a few days. They may also be kept in the freezer for many days and reheated as preferred.
Yield: About 9 or 10 muffins
Source: smitten kitchen. who initially adapted it from Cooks Highlighted
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