The Best Blueberry Muffin

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Happy New Year friends! I cannot believe I’m almost coming up on a year of blogging. There have been some changes to the blog and more to come this year. I’m so excited for what’s ahead. To kick off the new year, I wanted to share an ultimate recipe. For Christmas I got a second Smitten Kitchen cookbook. It was the best gift, I have SO many recipes marked to try. I tried this one because I had blueberries and the is that they are perfect, so clearly I had to try it. I mean why not kick off a new year with the best, right? I think that we put so much pressure on ourselves to make these changes in the new year and this year I chose to change focus a bit. I love the idea of resolutions, but they can leave you feeling a bit defeated when you don’t accomplish what it is you set out to do. I put a positive spin on my resolutions this year, the goal is to move toward something happier. A happy weight, a happy home, being happy with my career, happy with my blog…… you get the idea. To keep the happy going, I thought I would share the love and make my first post this best muffin recipe. I have to say, it’s pretty darn good! It makes a smaller batch, and the muffins are the perfect texture on the inside with a toasty top. It’s a beautiful combination. She does say that they are best the first day, but when you place them under your broiler with a pat of butter the next day, you basically have created something magical.

The Best Blueberry Muffin

The Best Blueberry Muffin

Instructions

  1. Heat your oven to 350 degrees F. Line a muffin tin with 9 paper liners or spray each cup with nonstick spray.
  2. Pour the melted butter into the bottom of a large bowl. Add the sugar, zest, yogurt, and egg and whisk until smooth. Whisk in the baking powder, baking soda and salt until combined. Fold in the flour and berries.
  3. The batter will be very thick, resembling cookie dough. Divide the batter between the prepared muffin cups. Sprinkle the tops with the raw sugar. (About 1 tsp per muffin top). Bake for 25-30 minutes, until the tops of the muffins are golden and a knife inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes. Ten remove to a wire rack to cool completely.

Notes

Recipe from Smitten Kitchen Every Day.

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