These muffins adapted from Bon Appetit are the best muffins we have ever had. They incorporate plain yogurt which makes them really moist. I omitted the nutmeg (nutmeg doesn’t sound good in blueberry muffins a personal preference) and added 1 more egg + 1/4 cup more yogurt as the mixture was too dry. The lemon peel and juice add additional flavor. We ate every last one.
Blueberry Lemon Muffins
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- 2 teaspoons kosher salt
- 2 cups frozen blueberries divided
- 3 large farm fresh eggs beaten with a whisk to blend
- 2 large egg yolks beaten with a whisk to blend
- 1 3/4 cups plain whole-milk yogurt
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons raw sugar I used sugar cubes ground with a mortar and pestle.
- Preheat your oven to 425 degrees F and line a muffin pan with cupcake paper or grease with butter.
- Add the all-purpose flour, granulated sugar, baking powder, and salt to a large mixing bowl and combine with a whisk. Add 1 1/2 cups of the frozen blueberries and stir to combine.
- In a medium-sized bowl, whisk together all of the remaining ingredients except the raw sugar and add the liquid mixture to the dry mixture. Stirring with a wooden spoon until just combined. Don't overmix. There may still be a little bit of flour not mixed in that is ok just mostly combine the mixture.
- Fill the cupcake papers with about 1/3 cup of muffin batter and top with an additional 4-5 blueberries then push them in slightly.
- Top each muffin with some of the raw sugar. Place the muffins in the oven to bake for about 25-30 minutes or until a toothpick inserted in the center comes out with just a few crumbs.