blueberry + yogurt muffins

June 14th, 2012

Hello my friends and welcome to the Best Remedy! I’m so jazzed to finally be able to share this new, bigger and badder site with you. Every time I look at it, it makes me happy—I hope you feel the same. You’ll already find over 500 food and cocktail recipes originally shared on eat make read and I can’t wait to continue adding more recipes. Speaking of recipes, let’s talk about these blueberry muffins!

Last week I was traveling through the midwest (more on that later). When I got back I was thrilled to find out blueberries have arrived at the markets! I don’t know about you, but whenever I see new fruit arrive at the market—especially berries—I have a little dance party in my head (ok, an audible squeal might also be involved). In the midst of getting this site ready to launch and organizing all of my recipes, I realized I didn’t have a classic blueberry muffin recipe. Seriously?! That just seemed wrong, so in honor of blueberry season and the launch of this site, I present you with the quintessential muffin, blueberry muffins.

I wanted a classic recipe—no bells and whistles—but I didn’t want a dry or oily muffin either. In my opinion, the batter should to be perfectly moist and allow the blueberries to shine—oh and lest we forget, there should be lots of berries. To achieve this perfect batter, I used Greek yogurt because it adds depth to the flavor and moisture to the texture. Oh, and a muffin isn’t a muffin without a crumble on top, so of course I added a lovely cinnamony crumble over them.

This recipe is a breeze to make and the scent that wafts from the oven is enough to make a girl swoon. Luckily the flavor lives up to the scent, each bite bursts with berries and is complimented by that sweet cinnamon crumble. I wouldn’t judge you if you had two.

blueberry + yogurt muffins

makes 12
cinnamon crumble

3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat the oven to 375°

1. In a medium bowl, combine the butter, flour, sugar and cinnamon. Rub together with your fingers to create coarse crumbs. Refrigerate while you make the batter.

1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup sugar
1 tablespoon unsalted butter, melted
3/4 cup greek yogurt
1 teaspoon pure vanilla extract
zest of one lemon
1 rounded cup fresh blueberries

 

1. Butter a 12-cup muffin pan or fill with paper cupcake liners.

2. In a medium bowl, whisk 1 1/2 cups of flour with the baking powder, baking soda and salt.

3. In a separate large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, about 1 minute. Beat in the yogurt, vanilla and lemon zest until blended.

4. Add the dry ingredients and beat at low speed until almost blended.

5. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, gently fold the blueberries into the batter.

6. Fill the muffin cups three-fourths full of batter and sprinkle with the cinnamon crumble.

7. Bake for 20 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

Muffins will last 3 days in an air-tight container.

Comments: 12 Total

  1. Shanna | FoodLovesWriting.com

    June 14, 2012 at 11:05 am

    Love the new look, Kelly, and think the new direction is a very smart one! PS – would really love to hear your thoughts on the WMC conference… any plans to blog about it?

    • kelly

      June 15, 2012 at 3:01 pm

      Shanna-
      Overall I liked WMC fest. I’d be happy to chat with you about it—I don’t think I’m going to post about it though.

  2. Nicole

    June 14, 2012 at 11:06 am

    The site looks beautiful, Kelly! Looking forward to hearing about your Midwest trip. Blueberry muffins sound great right now.

  3. Aaron

    June 14, 2012 at 11:15 am

    Congratulations, Kelly! As your #1 fan & #1 taste tester, I’m extremely proud of your latest efforts at following your passions. The sites look amazing!

  4. jenny

    June 14, 2012 at 11:29 am

    i love your new site.. it’s delightful :)

  5. margaret

    June 14, 2012 at 2:20 pm

    brava! it’s beautiful!

  6. Erin

    June 15, 2012 at 7:47 am

    Love the new site! It looks absolutely wonderful!

  7. Suzzanne

    June 15, 2012 at 2:56 pm

    1 1/2 cups flour is listed twice in your recipe. Is this correct? And I don’t think you meant to say ‘fill with muffin tins’. Did you mean fill with paper cupcake liners? Looks like a tasty recipe. Pretty photos.

    • kelly

      June 15, 2012 at 3:02 pm

      Suzzanne-
      Bah! Thanks for letting me know! I’ve changed the mistakes.

  8. Anna

    June 18, 2012 at 5:29 am

    Congratulations on the new site! It’s beautiful. And I can’t wait to try this muffin recipe. I made a batch of blueberry yogurt muffins yesterday and they were awful – so oily and tasteless. These look delicious – and a million times better than mine :)

  9. Carly

    June 18, 2012 at 8:11 pm

    Just made a batch of these muffins tonight (sans the crumbly yummy topping), and they were pretty darn good. Just one question though…is the batter supposed to be uber thick? Not sure if I maybe overmixed (my little cuisinart handmixer is mighty powerful) or if that’s just right!?

    Annnd congrats on the new format/blog :)

  10. kelly

    June 19, 2012 at 6:28 am

    My dough wasn’t uber thick—it was definitely on the thicker side, not runny by any means.

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