Blueberry Muffins
I bought blueberries so I could add a handful to my waffles recently, but then I found myself with basically a full pint left. I gave this muffin recipe a shot and really love the flavor and texture. They get nice and brown on the outside, caramelized from the sugar on top and has a fluffiness on the inside.
Pro Tips:
Use an ice cream/cookie scoop to transfer the batter into the muffin tin. It’s really thick and will ensure things are equally distributed.
Know your oven now and always. Mine runs hot so I usually adjust the advised temp accordingly and monitor the cooking time.
Bentley’s way
I used full fat Greek yogurt instead of regular whole milk yogurt because it’s what I had for another recipe and did the same amount in the recipe.
I also used only All Purpose flour because I never have wheat flour and lack cabinet space. From what I’ve read, this mostly impacts the flavor rather than the texture and can be subbed 1:1.
I used pre-ground Nutmeg, sue me.
I never measure lemon zest and juice, I just use the whole lemon because I love lemon and it’s easier this way.
I also didn’t measure the sugar in the raw, I just made sure each muffin was sprinkled with enough.
