Big Beautiful Blueberry Muffins

I found this recipe in a baking book my mother- in- law gave me called,
The America's Test Kitchen- Family Baking Book.
They turned out so good, my family loved them. A yummy addition to our dinner, and then the leftovers for the next morning's breakfast.
These muffins do turn out very BIG, moist, and really smooth and chewy texture.
You can also substitute the blueberries for poppy seeds for a lemon poppy seed muffin.
Enjoy!


Big Beautiful Blueberry Muffins

What You Need:

-3 cups of all-purpose flour
-1 cup sugar
-1 Tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 1/2 cups low-fat or fat-free plain yogurt (I used Stonyfield Organic)
-2 large eggs
-8 Tablespoons unsalted butter, melted and cooled
-1 1/2 cups of fresh or frozen blueberries
-1 tablespoon flour
-1 tablespoon grated fresh lemon zest (optional)

How to Make:

1. Heat oven to 375 degrees. Grease a 12-cup muffin tin(I use Pam non-stick spray).

2. Whisk flour, sugar, baking sugar, baking soda, and salt together in a large bowl. In another bowl whisk the yogurt,eggs, and fresh lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture, until just combined, then fold in the melted butter.

3. In a seperete bowl mix the 1 Tablespoon of flour with the blueberries. (if using frozen blueberries DO NOT thaw). Mix just until the blue berries are covered with the flour.
Gently stir in the blueberries into the batter.

4. Using a 1/3 cup measuring cup, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 25 to 30 minutes.

5. Let the muffins cool for at least 5 minutes in the pan, before flip out. Let cool at least 10 more minutes then serve.