I’ve been wanting a muffin that’s bigger and tastes more like a bakery muffin. This is what I came up with. They are fluffy, perfectly sweet, and a little lemony. These take a little more effort than my original blueberry muffins, and although I do like these, I’m still stuck on my originals.
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 heavy cups blueberries dusted with flour
- 1 cup Greek yogurt (I use Fage)
- 2 extra large eggs
- 3/4 cup oil
- 1/4 cup orange juice
- 1 teaspoon lemon juice
- scant 1/2 teaspoon vanilla extract
- 1 scant cup sugar
- about 1 teaspoon lemon zest (zest from maybe 1/2 to 3/4 of one lemon)
- optional sugar for sprinkling on muffins
Preheat oven to 385 degrees. Put paper muffin cups in standard 12 muffin tin. (This makes about 16 muffins though, so you’ll need 2 muffin tins.)
In large mixing bowl, put flour, powder, soda, and salt, and mix gently. In second bowl, whisk the eggs, sugar, yogurt, orange juice, lemon juice, lemon zest, and vanilla.
Pour wet ingredients into dry. Gently fold dry into wet. When about 1/2 way folded in, add the blueberries, and continue to fold flour and berries in just until you don’t see any more flour. Use an ice cream scoop to scoop the batter into muffin cups. Cups will be filled almost to the top.
Bake at 385 degrees for about 15 minutes. Then reduce the temperature to 350. Bake about 30-40 minutes until tops are nicely browned but not burnt, and a toothpick comes out clean. Cool on wire racks. Sprinkle with sugar after muffins come out of muffin for that professional look.