Blueberry Muffins

Dave bought a big thing of blueberries at Costco (or course it was a big thing, there are no small things at Costco hahahah) and for the first time ever they just didn't taste great and I thought 'great, we have to eat these all week to get rid of them and they don't even taste good' and then I had an 'aha!' moment... 

In May '20 I posted about being on an email chain for swapping recipes during quarantine (click here for that post); the one from Sheryl for blueberry muffins popped into my head because it calls for 1 1/2 cups of berries and that seemed like the perfect thing to use up a lot of my berries. I'm so glad I remembered having this recipe - they turned out so good! Having so many berries in each muffin made them juicy and flavorful, and even tho they weren't great raw they made up for it baked in the muffins. 

Thanks again Sheryl for sharing this one, it's a keeper :)

• 5 T. unsalted butter
• 1/2 cup sugar
• finely grated zest from 1/2 a lemon
• 3/4 cup plain unsweetened yogurt or sour cream
• 1 large egg
• 1 1/2 t. baking powder
• 1/4 t. baking soda
• 1/4 t. salt
• 1 1/2 cups flour
• 1 1/4 to 1 1/2 cup fresh or frozen blueberries
• 3 T. turbinado (raw) sugar for the tops

Heat oven to 375°F. Line a muffin tin with 9 paper liners or spray each cup with a nonstick spray. Melt butter in the bottom of a large bowl and whisk in sugar, zest, yogurt and egg until smooth. Whisk in baking powder, baking soda and salt until fully combined, then lightly fold in flour and berries. Batter will be very thick, like a cookie dough. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar, which will seem over-the-top but I promise, will be the perfect crunchy lid at the end. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool in pan for 10 minutes then the rest of the way on a rack. 

recipe from smittenkitchen.com

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