Blueberry Muffins Recipe

INGREDIENTS 3 cups of all-purpose flour 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 zest 1 1/2 cups blueberries 1 Tbsp flour (if using defrosted frozen berries) METHOD 1 Preheat oven to 375F with a rack in the lower middle. 2 In a mixing bowl, whisk together the dry ingredientsthe flour, baking soda, baking powder, and salt. 3 In a large mixing bowl, beat the butter and sugar together, until fluffy. Add the eggs to the mixture one at a time, beating after each one. Mix in the lemon zest. 4 Add one third of the dry ingredients to the butter/sugar/egg mixture and beat until just incorporated. Mix in one third of the yogurt. Mix in another third of the dry ingredients. Beat in a second third of the yogurt. Mix in the remaining dry ingredients and then the remaining yogurt. Be careful to mix until just incorporated. Do not over mix! 5 Gently fold the blueberries into the mixture. 6 Use standard 12-well muffin tins. Place a muffin liner in each well of the muffin tin, or if you don't have muffin liners, coat the inside of the muffin tin wells with vegetable oil or butter with a pastry brush or with cooking spray. Distribute the dough equally among the cups. Don't be afraid to fill them high. 7 Place in the oven and bake until the muffins are golden brown, about 25 to 30 minutes. Test with a bamboo skewer to make sure the centers of the muffins are done. Let the muffins cool in the muffin tin for 5 minutes, then remove them from the tin and let sit on a wire rack for 10 more minutes. Serve slightly warm. Yield: Makes 12-16 muffins.