Today I did something I have not done in a long time. I baked for pleasure, I baked for myself. After I dropped off my son at school, I was standing in my kitchen looking out the window waiting for the Keurig to warm up. Noticing how grey and wet it was outside, I had this random thought pop into my mind. What I needed with this coffee was some nice baked good I could enjoy in silence. As soon as this thought crossed my mind, I thought about what ingredients I had on hand, and a second later I landed on blueberry muffins. The funny thing is, I haven’t had a blueberry muffin in years. As much as I love Costco, the giant multi-variety muffin pack they sell in their bakery that everyone is familiar with and has consumed but no one ever really enjoys has ruined muffins for me in general.
A wonderful homemade blueberry muffin recipe with a nice crumb, not too sweet flavor, and full of bursting berries.
- 1/2 cup softened butter (salted or unsalted)
- 1 cup sugar
- 1/2 teaspoon fresh lemon zest
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup non-fat plain Greek yogurt
- 2 tsp baking powder
- 1/8 tsp (a pinch) table salt
- 2 cups flour
- 2 cups fresh or frozen blueberries
Preheat the oven to 375 degrees. Line a regular sized muffin tin with paper liners or generously spray the pan with baking non-stick spray
Cream the butter, sugar, and lemon zest on medium-high speed until light and creamy in texture, similar to whipped butter. If your creamed butter looks more granular, keep mixing until it looks whipped.
Add the vanilla extract and eggs. Slowly mix until evenly incorporated followed by the yogurt, baking powder, and salt. The creamed mixture should look even but very wet.
Add the flour and mix on slow speed. The batter will look clumpy at first but allow it to come together until it is uniformly very thick.
Fold in the blueberries.
Using a large scoop ( think ice cream size), fill the tins so the batter is rounded. I was able to make 10 muffins but you might be able to get one less or one more depending on the size of your scoop. The scoop should be slightly taller than the tin and rounded like the photo.
Bake the muffins for 15 minutes at 375 then rotate the pan 180 degrees, reduce the heat to 350, and allow to bake for an additional 15 minutes.
Allow the muffins to cool in the pan for 8-10 minutes before moving.
* If you bake the muffins without liners, gently twist the top of the muffins using your fingers to loosen the sides away from the pan. To remove the muffins without them breaking, use a spoon to help lift each muffin out of its slot.
So imagine my surprise when blueberry muffins popped into my conscience. Without giving it much further thought it dawned on me how much I enjoy warm blueberry muffins out of the oven with a little smidge of butter. Two minutes later I was softening a stick of butter in the microwave and not long after my speckled fruit batter was ready to be scooped and baked.
Halfway through the baking process, I pulled the tin out to rotate it and found myself honestly excited when there were nice rounded tops (versus flat) to my muffins. When the muffins were done, I relished in how golden and beautiful they were.
The texture was perfectly moist with a nice soft crumb similar to pound cake. The muffin itself was not too sweet but similar in sweetness you might come to expect in coffee cake.
Made with a hint of fresh lemon zest, non-fat Greek yogurt, and frozen blueberries (ironically all purchased from Costco), these homemade blueberry muffins are nothing like the commercially baked ones. Instead, these muffins taste like goodness and joy, not to be eaten mindlessly but to be enjoyed from the first bite till last.