My husband absolutely adores blueberry muffins and I'm always baking my easy go-to recipe of banana blueberry-walnut bread. Back in my college days of working at the coffee shop days, he used to visit me at work and order his caramel latte with a blueberry muffin. He would always be sorely disappointed if we had sold out of them, and would opt for a blueberry bagel instead. So if you can imagine, his face lit up when he came home and saw that I had made blueberry muffins. It was also perfect that my girlfriend, Arminda, loves them just as much! These have a light lemon and cake texture but with the sweet bursts of the fresh blueberries. Check out Alice's Sweet Savory life blog, she's got some really great recipes there.
Alice's Blueberry Muffins
Adapted by Savory Sweet Life
4 tablespoons butter, room temperature
2 tablespoons canola oil
1 cup of sugar
zest and juice of 1 lemon
2 teaspoon of vanilla extract
1/2 teaspoon of baking spice
1/2 cup of plain yogurt
2 cups of all-purpose flour
2 teaspoon of baking powder
1/2 teaspoon of salt
1 1/2 cups of fresh blueberries or frozen
1/4 cup turbinado sugar
1. Preheat oven to 350 degrees.
2. In KA mixer or medium bowl, cream butter, oil, lemon zest, and sugar for 3 minutes until combined.
3. Add eggs, yogurt, lemon juice, and vanilla beating for an additional 2 minutes. Add salt, baking powder, baking spice, and all-purpose flour gently mixing everything for an additional minute until everything is fully incorporated - about 2 minutes.
4. Gently fold in blueberries and pour batter into muffin tin lined with paper cups. About an ice cream scoop - 3/4 full. Top each muffin with a sprinkle of turbinado sugar. Bake for 30 minutes or until done. Makes about 12 regular sized muffins.