Lemon-Blueberry Muffins
INGREDIENTS
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon grated lemon zest
- 2 large eggs
- 1 ½ cups plain low-fat yogurt
- 1 ½ cups fresh blueberries (or frozen)
- 1 tablespoon unbleached all-purpose flour
TOPPING:
- 4 tablespoons melted butter
- ½ cup granulated sugar
- 2 teaspoons cinnamon
- Vegetable cooking spray or
additional unsalted butter for
muffin tins
Makes 1 dozen large muffins.
Adjust oven rack to lower or middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside.
Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack and cool 10 minutes. Remove muffins from tin. Dip warm muffins in melted butter, then in mixture of ½ cup sugar and two teaspoons cinnamon. Serve warm.