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
- Heat your oven to 350 degrees F. Line a muffin tin with 9 paper liners or spray each cup with nonstick spray.
- 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.
- 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.
Recipe from Smitten Kitchen Every Day.