Thursday, December 31, 2009

Muffins from scratch, y'all!

I'll admit it. I've never made muffins or cake from scratch before. It's just so easy to use that box of Betty Crocker mix. Oh, let's add brownies to that list, too. Last night Roo and I were perusing my America's Test Kitchen Family Cookbook again (You have one by now, right? Why not?) and we decided we needed to make something. Scones were our first choice, but we didn't have any cream on hand... so we went with these "Big Beautiful Muffins." They were DELICIOUS! Not too hard, either. They reminded me of the muffins we served at the coffehouse where I worked in college. They were fluffy and moist and dense all at the same time... I've eaten four today!

Big Beautiful Lemon Blueberry Muffins
(adapted from Big Beautiful Muffin recipe in America's Test Kitchen Family Cookbook)

Makes: 12
Prep time: 5 minutes
Total time: 50 minutes

3 cups all purpose flour
1 cup sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups plain yogurt (we subbed 1 cup sour cream and 1/2 cup lemon yogurt)
2 large eggs
8 T (1 stick) butter melted and cooled

1. Preheat oven to 375. Coat muffin tin generously with veg oil spray.
2. Mix dry ingredients together in large bowl.
3. Whisk yogurt (or sour cream) and eggs together. Add 1 T lemon zest.
4. Gently fold yogurt-egg mixture into dry ingredients until just combined. Fold in the melted butter.
5. Rinse frozen blueberries until water runs clear, let dry on a paper towel.
6. Toss blueberries with 1 T flour, then fold gently into batter.
7. Use large ice-cream scoop to divide batter evenly between muffin cups.
8. Bake until golden and until toothpick inserted in middle of muffin comes out with just a few crumbs attached, 25 to 30 minutes.
9. Let muffins cool in pan for 5 minutes, then let cool on a wire rack before serving.

Happy cooking!

Did you check out my GIVEAWAY POST yet? I'm giving away a hand-crocheted blanket. Make sure you don't forget to enter!


  1. I was inspired by this post to try your recipe. I made them last night so me and the BF could munch on them this morning. They're amazing! I used your recipe but left out the lemon ingredients (the BF doesn't like lemon) and used vanilla yogurt instead of plain - delicious! Thanks for sharing this recipe!