Wednesday, October 18, 2006


2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup plain yogurt
2 large eggs
2 tablespoons melted unsalted butter
2 teaspoons grated lemon zest
1 cup fresh or thawed frozen blueberries or raspberries
1/2 cup whole milk

Preheat the oven to 350°F. Line a 12-muffin tin with 12 paper muffin-tin liners and set aside. Sift flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl. In a large mixing bowl, whisk together the yogurt, eggs, butter, and lemon zest. Add the dry ingredients to the yogurt mixture and whisk just until combined, being careful not to overmix. Using a rubber spatula, gently fold the blueberries into the batter. Divide the batter evenly among the muffin cups and bake until puffed up and golden brown, 20 to 22 minutes. Remove the muffins from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack.

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