You should probably know that I LOVE muffins!
Not just like... LOVE.
They should be their own food group.
and this recipe is just one of the reasons why...
Just a warning- these muffins are HUGE! They don't look it in the picture, but they are.
The recipe is about twice as big as a regular muffin recipe, but still only makes 12.
3 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp butter (1 1/4 sticks) softened1 cup sugar
2 large eggs
1 1/2 cups plain yogurt
1 tsp grated lemon peel1 1/2 cups blueberries
1 Tbsp flour (if using defrosted berries)
Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375 degrees.
Whisk the flour, baking powder, soda, and salt. Set aside.
In a large mixing bowl, cream butter and sugar, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon peal.
Beat in one half of the dry ingredients until just incorporated. Beat in 1/3 of the yogurt. Beat in half of the remaining dry ingredients then the second third of the yogurt. Beat in remaining dry then remaining yogurt. Do not over beat. Fold in berries. If you are using defrosted berries, coat them in flour first.
Use a standart 12 muffin pan with paper liners. Distribute the batter evenly among cups. (Batter will heap over the top) Bake until muffins are golden brown and toothpick comes out clean, about 25 to 30 minutes Set on wire rack to cool for 5 minutes. Remove from pan and serve warm.