In addition to the citrus scented yogurt, I added extra lemon zest, some vanilla paste, a pinch of fresh thyme, and an abundance of fresh blueberries. The muffins came out so moist, and so flavorful with deep citrus undertones, and a little freshness from the thyme. I have to say, they were even better the next day. Still moist, and flavorful.
Ingredients
- 2 cup flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 medium lemon, zested
- 2 sprigs fresh thyme, leaves of onlyone
- 8 oz Meyer lemon yogurt, or plain yogurt
- 1 egg
- 3 tbsp buttermilk
- 1/4 cup unsalted butter, melted, and cooled
- 1 cup blueberries, washed, and dried
- 1 tbsp flour
Directions
Heat oven to 350. Line muffin tin with papers, or butter generously. In a large mixing bowl, sift together the dry ingredients. Add the zest, and thyme to the dry ingredients. In a smaller bowl, mix together the yogurt, egg, and buttermilk. Add the wet mixture to the dry ingredients, stir with a fork, just until combined. Muffin batter will be lumpy; DO NOT OVERMIX. Fold in the melted butter. In a small bowl, mix the blueberries, with 1 tablespoon of flour. Then fold into the muffin batter. Fill the muffin tins, about 2/3 full. Bake for 20 – 35 minutes; until golden brown, and springy to the touch. Some ovens are hotter than others. Start checking after 20 minutes. Serve. Eat.
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