Lemon Blueberry Muffins

Today my mom asked me to make muffins or something for her bring in to work for a potluck lunch she had, so since we had some left over blueberries I decided to go to an old recipe for lemon blueberry muffins from the New York Cookbook that has been a go to recipe for years. This recipe used yogurt to lighten it up a bit and uses lemon zest to add a nice bright flavor. 

Lemon Blueberry Muffins 

yield: 12 muffins 

1/2 cup butter - melted 

1 cup sugar 

1/2 cup plain yogurt 

2 eggs 

2 cups flour 

1 teaspoon baking soda 

1 teaspoon salt 

zest of 1 lemon 

1 cup of blueberries - dusted with flour 

In a large bowl mix together the butter, sugar and yogurt. Once combined add in the eggs one at a time. In a separate smaller bowl combine flour salt baking soda and lemon zest. Then add the flour mixture to the wet ingredients in small increments until all the flour is added. Then gently fold in the blueberries, trying to avoid breaking them up. Fill muffin cups 3/4 of the way full and bake in a 375 degree oven for about 25 minutes. 

After I finished making these I had to quickly get ready and make my way to work, so I didn't get to try them but I have made these many times before and I love the lemon with the flavor of the blueberries. I am already thinking about what I want to make tomorrow for the blog and I am thinking of trying something completely new, but I guess we will all just have to wait to find out exactly what that means. So till next time, 

Keep Cooking Brooklyn!