I love blueberries.
Fresh blueberries, frozen blueberries, dried blueberries.
As a kid I would devour them. The blueberries in the fridge would be gone before anyone even knew they were there, the bags of dried blueberries emptied quickly, and the frozen blueberries hidden in the freezer turned by lips purple day after day.
But none of that even compared to when we had blueberry muffins. No, those things disappeared in a matter of minutes, that’s how much I loved them
Actually, that’s how much I still love them.
Blueberry muffins remain one of my favorite ever treats. Whether it’s a jumbo sized one for breakfast, or a petite little bite for dessert, I will never turn my nose up to a cake with blueberries. Never.
Lemon Blueberry Muffins – inspiration comes from here
(makes around 18 cupcake sized muffins)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain yogurt
1 cup sugar
2 lemons worth of lemon zest
1/2 tsp vanilla extract
1/3 cup vegetable oil
1/2 cup frozen or fresh blueberries (You can add more or less depending on how much fruit you want; I used more)
Preheat oven to 350F. Mix together flour, baking powder, and salt in one bowl. In another bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Then, slowly add the flour mixture to the yogurt one. Fold the vegetable oil into the batter until well incorporated (it’ll look a bit weird at first, just keep mixing). Mix in blueberries and then quickly pour batter into lined cupcake pans so that nothing turns purple. Bake for around 15 minutes or until the cupcakes turn golden and a toothpick inserted comes out clean (except for possibly some blueberry goo, which is fine). Let cupcakes cool before eating.
I swear, blueberry muffins never get old. This recipe just adds a bit of a twist to your basic one by adding a refreshing lemon zing.
And I have to say, these muffins disappeared just as quickly as, if not faster than, the ones from my childhood. And that, my friends, is very hard to do.