Blueberry muffins are so classic. Much like fluffy pancakes, a simple chicken soup, or chocolate chip cookies, blueberry muffins are one of those homemade foods you can always rely on to make you feel good.
After a good week or more of pure sunshine (and unseasonably high temperatures) this mornings grey skies were all it took for me to whip these up for breakfast in an effort to brighten up my day.Adapted from Smitten Kitchen
Makes about a dozen small muffins
5 tablespoons butter, softened
1/2 cup sugar
3/4 cup yogurt or sour cream
zest of 1 lemon
1 1/2 cup flour (I often use half whole wheat)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries (if frozen, don't bother to defrost)
Preheat oven to 375 degrees.
Grease muffin pan or line with paper cups.
Cream butter and sugar together until light and fluffy. Add egg, yogurt and lemon zest and mix well.
Sift together flour, baking powder, soda, and salt. Add half of dry ingredients to wet ingredients and mix until just combined, then add remaining dry ingredients. Fold in blueberries (dough will be quite thick).
Fill muffin tins and bake for 25-30 minutes or until golden.
Let cool on a wire rack.