Blueberry Muffins, brown cupcakes on white ceramic plate
  • Prep 20 min
  • Cook 30 min
  • Makes about 16 muffins

Ingredients

  • 1.5 cups of butter (room temp)
  • 1 cup of sugar
  • 2 eggs (room temp)
  • 1 teaspoon of vanilla extract
  • 1 cup plain yogurt
  • 1/4 cup of milk
  • 2.5 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 to 1 cup of frozen blueberries

Equipment. 12-hole muffin tin, Paper liners

Method

  1. Preheat the oven to 350F
  2. Cream the butter and sugar
  3. Add the eggs one at a time
  4. Add the vanilla, yogurt and milk, then mix
  5. Combine the dry ingredients in a separate bowl
  6. Combine everything with the blueberries
  7. Bake for 25-30 mins

How do you get a good crumb?

Stop mixing the moment the flour disappears. Overmixing makes a tough muffin with tunnels through it.

Let the eggs, yogurt and milk come to room temperature. Cold liquid hitting creamed butter splits the batter.

Toss the frozen blueberries in a spoonful of the measured flour before folding them in, or they sink to the bottom. Fill the liners right to the top for a domed muffin.

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