Sunday, May 19, 2013

Blueberry muffins with Greek yogurt


I recently got stuck in another breakfast rut. I think I ate toasted English muffins for 5 straight days. I normally don't eat a lot for breakfast, but I do love the occasional muffin. Blueberry muffins happen to be one of my favorite, so I decided to bake up a batch to add a little bit of variety into my humdrum breakfast routine.

During my last trip to the grocery store, I bought a container of Greek yogurt. I am not a fan of eating it plain (it's too tart for me, even with different flavors and brands), but I do like to bake with it. I wanted to use Greek yogurt in my muffins to add a bit of protein and make them somewhat healthier.

I found this recipe on the smitten kitchen website and thought they sounded perfect. I own Deb's book (The smitten kitchen cookbook) but shamefully have not made anything from it yet. I hope to correct that soon.

Deb proclaims that these are the perfect blueberry muffins. I have to agree. They are nice and fluffy and chock full of juicy blueberries. I guess the only thing that is missing is streudel. I'm a sucker for streusel topping and would love these muffins even more if they had it on top. But muffin-wise, yeah, these are pretty much awesome.

Blueberry muffins with Greek yogurt

  • 5 Tablespoons unsalted butter , softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup sour cream or plain Greek yogurt (I used Chobani 0%)
  • 1/2 teaspoon grated lemon zest (I omitted because I didn't have any lemons)
  • 1 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup blueberries, fresh or frozen (if frozen, do not defrost or thaw)

Directions
Preheat your oven to 375°F.

Either 1) line a muffin tin with 9 or 10 paper liners or 2) spray a standard muffin tin generously with a nonstick spray (I chose a third option and used my silicone muffin tin. I did not spray it).

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using handheld mixer, cream the butter and sugar until light and fluffy, about 2-3 minutes.

Add the egg until it is fully incorporated. Then add the yogurt and lemon zest.

In a separate medium sized bowl, whisk together the flour, baking powder, baking soda and salt. Add half the dry mixture into the wet mixture and mix until just combined. Add the remaining dry ingredients into batter and beat until the flour disappears - do not overmix.

Turn off the mixer and gently fold in your blueberries by hand using a rubber spatula or a wooden spoon. The batter will be very thick and resemble cookie dough.

Evenly distribute the batter into the prepared muffin tins or liners and fill them about 3/4 full. If you have an ice cream scoop, it would be helpful to use here. I used my medium cookie scoop and portioned about 1 and 1/2 scoops per muffin tin.

Bake in your preheated oven for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Remove from the oven and allow the muffins to cool before devouring.

Muffins will store in an airtight container at room temperature for several days. They can also be stored in the freezer for several weeks and reheated as desired. 

Yield: About 9 or 10 muffins

Source: smitten kitchen, who originally adapted it from Cooks Illustrated


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