Adapted from Cook’s Illustrated The New Best Recipe
70 g unsalted butter, softened
95 g castor sugar (I substituted 20g with brown sugar)
180 ml plain yogurt
1 tsp lemon zest
120 g blueberries
1 tbl flour (if using defrosted frozen berries)
- Preheat oven to 170°C.
- In a large mixing bowl, cream butter and sugar together, beating until fluffy.
- Add in the egg, beating until it is fully incorporated. Add in the lemon zest.
- Beat in one half of the dry ingredients until just incorporated. Next, beat in one third of the yogurt.
- Beat in half of the remaining dry ingredients (a quarter of the total). Beat in a second third of the yogurt.
- Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
- Fold in the berries. If using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
- Distribute the muffin dough equally among the muffin cups and bake for 25-30 minutes, or until the tops are dry to touch and golden brown.
- Set on a wire rack to cool for 5 minutes before serving.
- Taste: I gave these muffins to some of my harshest critics – my mom, my best friend, my picky brothers and myself, and all of us decided that these were the best blueberry muffins ever! The lemon zest provided that ‘brightness’ to the blueberry muffin that most blueberry muffins lack and the sweetness was just about right.
- Texture: The texture of these muffins are phenomenal! They’re really the fluffiest and lightest muffins you will ever taste! The moistness comes mostly from the blueberries but the combination is sublime!
- Serving size: I filled up 10 muffins cups with batter, making sure that each cup were almost seven-eighths full – these created the ‘muffin tops’ that you see as the tops spread.
- Modifications: I am a little OCD, so I made sure that each muffin had at least 15 blueberries in them, before distributing the remainder blueberries in some muffin cups. If you don’t wish to have blueberries in every bite, I would recommend reducing the blueberries to about 100g or so. Also, the original recipe calls for 120g of white sugar, but since I prefer a not-overly-sweet muffin, I reduced the sugar to 75g white and 20g brown.
- Storage: I am not too sure how long exactly they will last because they were consumed in less than 2 days but they should last up to 3 days in our weather and up to a week in the refrigerator.
- Would I make this again?: I am loving this so much, I am making another batch for tomorrow’s breakfast with my remaining blueberries, substituting with orange zest this time round