This is a blueberry muffin recipe I got from the recipe blog simplyrecipes.com. It’s very good, but when I made it with blueberries it tasted a bit like blueberry biscuits instead of muffins. This time I used strawberries, thawed from frozen and drained–they are light and fluffy and heavenly 🙂 I don’t know if it’s because of the berries or because I made it differently this time, but the recipe is really good. I used cream-top plain yogurt.
- 3 cups flour
- 10 tbsp softened (unsalted) butter
- 1 cup sugar
- 2 eggs
- 1 tsp lemon zest
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1.5 cups yogurt
- 1.5 cups strawberries, cut in half (if using frozen, thaw and drain)
- Preheat the oven to 375.
- Mix flour, baking powder, baking soda, and salt in a small bowl.
- In a separate, larger bowl, beat the butter and sugar until fluffy. Beat in one egg at a time. Beat in the lemon zest.
- Add 1/3 of the flour mix to the butter bowl. Mix just until incorporated. (use a wooden spoon)
- Stir in 1/3 of the yogurt (1/2 cup). Mix just until incorporated.
- Add the second 1/3 of the flour and mix just until incorporated (from now on do this).
- Add the second 1/3 of the yogurt (1/2 cup). Alternate adding the rest of the flour with the last 1/2 cup of yogurt.
- Fold in the berries.
- Fill greased muffin tins 1/2- 2/3 of the way full.
- Bake at 375 for 25-30 minutes.
* note on muffin tins: I used a traditional muffin tin (aluminum) and a silicon muffin tin, and the silicon let me down. The muffins didn’t cook as evenly in the silicon, so if you can, go traditional with these muffins.