Bursting with Blueberry, these muffins win every time
READY IN 35 MIN
1 pound 9 ounces (approx. 5-1/4 cups) flour or whole wheat pastry flour
5 teaspoons baking powder
2 teaspoons salt
1 pound sugar (2 cups)
4 ounces melted butter (8 Tbsp)
1/2 cup vegetable oil
2 cups plain yogurt or buttermilk
1 tablespoon vanilla
20 ounces blueberries (approx. 4-1/4 cups)
5 ounces sugar (approx. 2/3 cup)
Zest of 2 lemons
Combine the dry ingredients, excluding the sugar, and whisk together.
In a separate bowl, whisk together the eggs and sugar. Whisk in melted butter and oil into the egg mixture. Then add the yogurt and vanilla to the wet ingredients.
Toss the fresh or frozen blueberries into the dry mixture to coat them. Fold dry mixture into the egg mixture. The batter will be lumpy with spots of dry flour. Do not overmix. Spoon batter into paper muffin sleeves.
Combine sugar and lemon zest. Sprinkle on muffins. Bake at 350 degrees for approximately 20 -25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Makes 24 muffins.