I had a craving for muffins on Sunday night, but didn’t have any eggs and didn’t feel like going out to get some. So I picked up some eggs on the way home after work last night and started baking…. I googled for some good muffin recipes with yogurt and then combined 2-3 recipes in one to make my own :) The muffins turned out perfectly. Moist, crumbly, delicious!
2 1/2 cups of all-purpose flour
1/2 cup of corn starch
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 1/2 cup plain yogurt
1 teaspoon lemon juice
12 oz of blueberries
1. Preheat oven to 375°F.
2. Mix together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Add lemon juice.
4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Fold in the berries.
5. Use standard muffin tins and paper muffin cups. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a toothpick to make sure the centers of the muffins are done. Set on wire rack to cool.
Makes 18 muffins.